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Oxtail Stew

Stevie G
Delicious Oxtail stew like your grandma use to make
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Prep Time 40 minutes
Cook Time 5 hours
Cooling time 10 minutes
Total Time 5 hours 50 minutes
Course Dinner
Cuisine South African
Servings 8 Servings
Calories 838 kcal

Ingredients
  

  • 2,5 kg oxtail chopped into 4cm chunks (ask your butcher to do this)
  • 2 medium leeks
  • olive oil
  • 2 sticks celery
  • 4 medium carrots
  • a few sprigs of fresh thyme
  • a few sprigs of rosemary
  • 4 fresh bay leaves
  • 4 cloves
  • 2 tbsp plain flour
  • 2 x 400g tins of plum tomatoes
  • 275 ml red wine
  • 1 lt beef stock
  • 1 tsp worcestershire sauce

Instructions
 

  • Preheat the oven to 220°C (425°F).
  • Place a large roasting tray in the oven to preheat.
  • Carefully remove the hot tray from the oven, then add the oxtail.
  • Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
  • Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chuncks.
  • Peel and chop the carrots into 2 cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tbsp of olive oil.
  • Pick and roughly chop then and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring continuously.
  • Meanwhile, remove the oxtail from the oven and set it aside.
  • Reduce the oven's temperature to 170°C (325°F).
  • Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and wine.
  • Add the oxtail and any roasting juice, cover with the beef stock or 1 litre of cold water and stir well.
  • Turn up heat to high and bring to a boil, then pop the lid on and place in the hot oven for about 5 hours, or until the meat falls away from the bone, stirring every hours or so and adding a splash of water to loosen if needed.
  • Remove the pan from the oven and leave to cool for about 10 minutes.
  • Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
  • Add a good splash of Worcestershire sauce, season to taste, and enjoy with creamy mash and seasonal steamed greens.

Nutrition

Calories: 838kcalCarbohydrates: 9gProtein: 97gFat: 42gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 19gCholesterol: 344mgSodium: 649mgPotassium: 220mgFiber: 2gSugar: 3gVitamin A: 5544IUVitamin C: 5mgCalcium: 98mgIron: 13mg
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