When it’s cold outside you need a comforting casserole and this oxtail stew recipe is the perfect answer. Once prepared, it can simply be left to cook. This recipe serves 4 people and will take around 3hrs and 25 mins to prepare and cook so make sure you prepare it in advance. Cooking this mouth-watering stew slowly with guarantee that the oxtail meat will fall off of the bone and will be so succulent. A portion of this tasty stew works out at around 617 calories per serving making it a treat for the whole family. If you want to add more veggies to this dish, go ahead – the more, the merrier and its a great way to up yours and the kids 5-a-day count too. Serve with potatoes and brussel sprouts for a hearty, winter treat.
- 1-1.5kg pieces of oxtail
- 30g dripping or 1 tbsp oil
- 2-3 leeks, split in half, washed well and cut into short lengths
- 3-5 carrots, peeled and sliced
- 1 stick celery, sliced
- 60g plain flour
- 600ml hot stock
- Salt and freshly ground black pepper
- You will also need
- 2.5 litre (4 pint) casserole
Trim off any fat from the oxtail where you can. Heat the dripping, or oil, in a large frying pan. Add the pieces of oxtail and fry them over a fairly high heat for about 10 mins, until browned all over. Meanwhile, put the prepared vegetables into the casserole dish and set the oven to 180°C/350°F/Gas Mark 4.
Take the oxtail out of the pan and put the pieces on top of the vegetables. Remove the pan from the heat, stir the flour into the oil, then gradually blend in the stock. When smooth, put the pan back on the heat and bring to the boil, stirring all the time. Season, and then pour into the casserole.
Cover and cook for 1 hour, then reduce the heat to 150°C/300°F/Gas Mark 2 for another 2 hours, or until the meat is really tender. Serve with potatoes and Brussels sprouts, if you like.
Oxtail can be fatty, so cook it the day before serving, let it cool, then take off the cold fat and reheat the stew.