Easy Jamie Oliver Oxtail Stew Recipe: Cozy Winter Magic

Rich and hearty oxtail stew represents a classic comfort dish that transforms tough meat into a tender culinary masterpiece.

This traditional recipe rewards patient cooks with incredible depth of flavor and mouthwatering aromas.

Meat lovers appreciate the robust characteristics that emerge during slow cooking techniques.

Robust seasonings and careful preparation unlock the potential of this challenging cut of beef.

Complex flavors develop gradually, infusing each tender morsel with rich, savory notes.

Specialized cooking methods break down dense muscle fibers, creating an incredibly satisfying meal that warms you from the inside out.

Generations of home cooks have perfected this soul-soothing dish that connects people through shared culinary traditions: get ready to create something truly remarkable.

Broccoli Bake Ingredients from Jamie Oliver

• Oxtail: Rich, flavorful cut perfect for slow cooking with deep, tender meat characteristics. Best when fresh and from a reliable butcher.

• Thyme, Rosemary: Fresh herbs that provide earthy, aromatic depth to the stew. Choose vibrant green leaves without wilting.
• Bay Leaves: Classic stew ingredient adding subtle herbal complexity. Dried leaves work well.
• Cloves: Warm spice that enhances overall flavor profile. Use whole cloves for best results.

• Celery, Leeks: Aromatic vegetables creating foundational flavor. Look for crisp, firm vegetables without blemishes.
• Carrots: Sweet root vegetable adding natural sweetness and color. Choose firm, bright orange carrots.
• Tomatoes: Provides acidity and depth to the stew. Canned whole tomatoes work perfectly.
• Flour: Thickening agent for creating rich, smooth sauce texture. All-purpose flour recommended.

• Olive Oil: Essential for sautéing and adding richness. Extra virgin preferred for better flavor.
• Porter or Wine: Adds depth and complexity to the stew. Dark beer or red wine work interchangeably.
• Beef Stock or Water: Provides liquid base for braising. Homemade stock enhances overall taste.
• Worcestershire Sauce: Adds tangy, umami finish. Helps balance overall flavor profile.
• Salt and Pepper: Basic seasonings for enhancing natural ingredients. Use freshly ground black pepper.

Jamie Oliver’s Steps to Creamy Broccoli Bake

Step 1: Prepare Oven and Roasting Tray

Preheat the oven to 220°C (425°F) or gas mark 1.7. Place a large roasting tray inside the oven to heat up.

Step 2: Season and Roast Oxtail

• Olive oil
• Salt
• Pepper

Toss ingredients together and roast for 20 minutes until brown and caramelized.

Step 3: Prepare Vegetables

• Peel and chop carrots into 2 cm pieces
• Slice celery and leeks lengthwise, then cut into 2 cm pieces

Step 4: Sauté Vegetables

• Chopped carrots
• Celery
• Leeks
• Thyme leaves
• Rosemary leaves
• Bay leaves

Cook for 20 minutes until soft.

Step 5: Create Stew Base

• Cloves
• Flour
• Tomatoes
• Porter or wine

Step 6: Combine and Slow Cook

• Roasted oxtail
• Roasting liquids
• 1 liter cold water or beef stock

Bring to boil, cover, and transfer to oven. Cook for 5 hours, stirring occasionally and adding water if needed.

Step 7: Finish and Serve

Remove from oven and let cool for 10 minutes. Using rubber gloves, remove meat from bones and return to pan.

Tips for Crispy-Topped Broccoli Bake

• Sear Strategically: Brown oxtail pieces in batches to lock in maximum flavor without overcrowding the pan.
• Layer Herbs Wisely: Crush dried herbs between your fingers before adding to release more intense aromatics and boost overall taste profile.
• Temperature Control Matters: Let meat rest at room temperature for 30 minutes before cooking to ensure even browning and tender results.
• Season Generously: Salt and pepper the oxtail pieces directly before searing to create a delicious caramelized exterior.
• Liquid Love: Use a mix of red wine and beef stock for deeper, more complex flavor development throughout the stew.

Store Your Broccoli Bake for Later

• Vacuum Seal Method: Lock in freshness by transferring cooled stew into vacuum-sealed bags. Remove all air to prevent freezer burn and maintain optimal flavor integrity for up to 4 months. Professional chefs recommend this technique for preserving delicate meat textures.
• Portion Control Method: Divide stew into individual serving sizes using sturdy glass containers with tight-fitting lids. Helps prevent repeated thawing and refreezing, which can degrade meat quality. Mark each container with the date to track storage duration.
• Glass Storage Method: Choose transparent glass containers with airtight seals for refrigerator storage. Glass prevents flavor absorption from other foods and allows easy visual inspection of stew condition. Keeps well for 3-4 days when stored at consistent cold temperatures below 40°F.

Creative Takes on Broccoli Bake

• Hearty Beef Stew Spin: Replace oxtail with chuck roast or beef short ribs, maintaining the slow-cooking technique for tender, melt-in-your-mouth meat.
• Mediterranean Herb Fusion: Swap porter with red wine, add kalamata olives, sundried tomatoes, and sprinkle fresh oregano for a Greek-inspired flavor profile.
• Wild Game Adventure: Substitute oxtail with venison or wild boar meat, introducing a rich, gamey taste that complements the robust herbs and slow-cooking method.
• Root Vegetable Upgrade: Incorporate parsnips, turnips, and sweet potatoes alongside traditional carrots, creating a more complex and colorful vegetable base for the stew.

A Tasty Wrap-Up for Jamie Oliver’s Broccoli Bake

Jamie Oliver’s Oxtail Stew promises culinary magic that transports palates through rich, hearty flavors.

Slow-cooked perfection emerges from careful preparation and patient simmering.

Tender meat melts effortlessly, revealing deep, complex taste profiles.

Herbaceous undertones of thyme and rosemary dance alongside robust porter-infused depths.

Seasonal vegetables complement succulent oxtail, creating symphonic harmony on plates.

Sophisticated comfort arrives with each spoonful, beckoning hungry souls to savor sophisticated British cuisine.

Why Jamie Oliver’s Broccoli Bake Is a Family Favorite

• Savor Slow-Cooked Tenderness: This oxtail stew transforms tough meat into melt-in-your-mouth perfection through a patient 5-hour cooking process that breaks down connective tissues, creating incredibly soft, falling-apart meat that's bursting with rich, deep flavor.
• Craft Complex Flavor Layers: Jamie Oliver's recipe builds incredible depth by carefully caramelizing oxtail, roasting vegetables, and combining aromatic herbs like thyme and rosemary with robust porter beer, creating a multilayered taste experience that develops complexity with each cooking stage.
• Master Hands-Off Comfort Cooking: This one-pot wonder requires minimal active preparation, letting the oven do most of the work while you enjoy a hassle-free cooking method that results in a restaurant-quality meal with minimal kitchen effort, perfect for busy home cooks seeking maximum flavor with minimal intervention.

Jamie Oliver Oxtail Stew Recipe

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4.7 from 12 reviews

• Total Time: 5 hours 30 minutes
• Yield: 6 1x

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Description

Jamie Oliver’s hearty oxtail stew delivers rich, slow-cooked comfort from British culinary traditions. Tender meat melts alongside root vegetables, promising a deeply satisfying meal that warms souls and delights palates with its rustic, soul-warming essence.

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Ingredients

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Meat:

• 2.5 kg (5.5 pounds) oxtail, chopped into 4 cm (1.5 inches) chunks

Vegetables and Herbs:

• 2 medium leeks
• 2 sticks of celery
• 4 medium carrots
• 4 cloves
• 4 fresh bay leaves
• 2 sprigs of fresh thyme
• 2 sprigs of fresh rosemary

Liquid and Dry Ingredients:

• 2 tablespoons plain flour
• 2 x 400 g (14 ounces) tins of plum tomatoes
• 275 ml (9.3 fluid ounces) porter or red wine
• 1 litre (33.8 fluid ounces) organic beef stock
• 2 tablespoons olive oil
• Worcestershire sauce

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Instructions

1. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit) and place a large roasting tray inside to heat thoroughly.
2. Remove the hot tray carefully, add oxtail, and coat with olive oil, salt, and pepper, ensuring even distribution.
3. Roast the oxtail for approximately 20 minutes until achieving a rich, caramelized exterior with deep golden-brown coloration.
4. While the oxtail roasts, prepare vegetables by peeling and chopping carrots into 2-centimeter (0.8-inch) pieces.
5. Heat one tablespoon of olive oil in a large ovenproof casserole pan over medium-low temperature, then sauté the chopped carrots.
6. Gently strip thyme and rosemary leaves from their stems, roughly chop, and add to the cooking vegetables along with bay leaves, stirring periodically for about 20 minutes.
7. Reduce oven temperature to 170 degrees Celsius (325 degrees Fahrenheit) and remove the roasted oxtail from its tray.
8. Sprinkle flour and crushed cloves into the vegetable mixture, stirring to coat evenly, then incorporate tomatoes and porter (or red wine).
9. Return the roasted oxtail to the pan, including any accumulated roasting juices, and pour in one liter (34 fluid ounces) of cold water or beef stock.
10. Bring the liquid to a vigorous boil, then cover the pan and transfer to the preheated oven, cooking for approximately 5 hours and stirring occasionally.
11. After cooking, allow the dish to rest for 10 minutes, then carefully remove the meat from the bones using heat-resistant gloves.
12. Reintegrate the meat into the sauce, enhance with Worcestershire sauce, adjust seasoning to taste, and serve alongside creamy mashed potatoes and steamed seasonal vegetables.

Notes

• Sear oxtail pieces in a hot pan to lock in deep, meaty flavors before slow-cooking.
• Roasting transforms tough meat into tender, melt-in-your-mouth deliciousness through patient cooking.
• Herbs like bay leaves, thyme, and rosemary infuse the stew with complex, warming aromatics.
• Browning creates a rich caramelized crust that adds incredible depth to the final dish.
• Slow oven roasting breaks down connective tissues, resulting in fall-apart tender meat.
• Select fresh, high-quality oxtail with good marbling for maximum flavor and succulence.
• Low and slow cooking method ensures maximum tenderness and rich, concentrated taste.
• Patience is key – allow at least 3-4 hours for the oxtail to become perfectly soft and flavorful.
• Rest the meat after cooking to let juices redistribute, creating an even more succulent texture.
• Use a heavy-bottomed Dutch oven or cast-iron pot for even heat distribution and optimal results.

• Prep Time: 30 minutes
• Cook Time: 5 hours
• Category: Dinner
• Method: Roasting
• Cuisine: British

Nutrition

• Serving Size: 6
• Calories: 350 kcal
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 90 mg