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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit) and place a large roasting tray inside to heat thoroughly.
- Remove the hot tray carefully, add oxtail, and coat with olive oil, salt, and pepper, ensuring even distribution.
- Roast the oxtail for approximately 20 minutes until achieving a rich, caramelized exterior with deep golden-brown coloration.
- While the oxtail roasts, prepare vegetables by peeling and chopping carrots into 2-centimeter (0.8-inch) pieces.
- Heat one tablespoon of olive oil in a large ovenproof casserole pan over medium-low temperature, then sauté the chopped carrots.
- 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.
- Reduce oven temperature to 170 degrees Celsius (325 degrees Fahrenheit) and remove the roasted oxtail from its tray.
- Sprinkle flour and crushed cloves into the vegetable mixture, stirring to coat evenly, then incorporate tomatoes and porter (or red wine).
- 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.
- 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.
- After cooking, allow the dish to rest for 10 minutes, then carefully remove the meat from the bones using heat-resistant gloves.
- 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