Delightful Jamie Oliver Oxtail Stew Recipe For Cozy Nights

Rich and hearty oxtail stew whispers stories of culinary comfort and slow-cooked magic.

Tough meat transforms into a melt-in-your-mouth delicacy through patient simmering techniques.

Each spoonful promises an explosion of deep, complex flavors that dance across your palate.

Robust seasonings and carefully selected ingredients elevate this humble dish to extraordinary heights.

Generations of home cooks have perfected the art of turning challenging beef cuts into pure gastronomic poetry.

Tender muscle fibers surrender to low, steady heat, creating a soul-warming meal that connects us to timeless cooking traditions.

You’ll fall in love with this hearty stew that turns ordinary ingredients into an extraordinary dining experience.

Grab your pot and get ready to craft a meal that will become a family favorite for years to come.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 5 hours

Total Time: 5 hours 30 minutes

Calories: 450 kcal

Servings: 5

Ingredients for Jamie Oliver Oxtail Stew

• Oxtail: Select fresh, well-marbled cuts with creamy white fat for rich, tender flavor.
• Beef Stock: Choose low-sodium, high-quality stock for deeper, more complex taste.

• Carrots, Celery, Leeks: Pick firm, vibrant vegetables without blemishes for maximum sweetness.
• Thyme, Rosemary, Bay Leaves: Opt for fresh herbs with intense, fragrant aroma.
• Cloves: Use whole cloves for robust, warming spice notes.

• Olive Oil: Select extra virgin for richer, more authentic taste.
• Porter or Wine: Choose robust, full-bodied dark beer or red wine to enhance depth.
• Tomatoes: Use ripe, vine-ripened varieties for natural sweetness.
• Flour: Select unbleached all-purpose flour for smooth, consistent texture.
• Salt, Pepper: Use freshly ground black pepper and sea salt for bright, clean seasoning.

Tools for Jamie Oliver Oxtail Stew

• Oven: Large, reliable for roasting and slow cooking at precise temperatures.
• Roasting Tray: Heavy-duty, large enough to hold oxtail for initial browning.
• Large Ovenproof Casserole Pan: Essential for building stew base and finishing dish.
• Chef's Knife: Sharp tool for chopping vegetables into uniform pieces.
• Cutting Board: Sturdy surface for preparing ingredients safely.
• Wooden Spoon: Perfect for stirring and mixing ingredients.
• Measuring Cups: Accurate for portioning liquids and dry ingredients.
• Rubber Gloves: Protective gear for handling hot meat and removing bones.
• Meat Thermometer (optional): Helpful for checking internal meat temperature.

Cooking Guide for Jamie Oliver Oxtail Stew

• Warm Up the Kitchen

Crank your oven to a toasty 220°C and slide a large roasting tray inside to get things sizzling.

• Sear the Oxtail

Carefully pull out the hot tray and coat the oxtail with a splash of olive oil, then sprinkle with salt and pepper. Let it roast until it develops a gorgeous golden-brown crust.

• Chop and Sauté Veggie Companions

Slice your carrots, celery, and leeks into bite-sized chunks. In a big casserole pan, gently sauté these veggies with fragrant thyme, rosemary, and bay leaves until they turn soft and tender.

• Build the Flavor Foundation

Dial down the oven heat and stir in some flour, crushed tomatoes, and a splash of rich porter or wine into your vegetable mixture. This creates a deep, complex base for your stew.

• Slow Simmer and Merge

Reunite the roasted oxtail with the vegetable mixture, pour in cold water or beef stock, and let everything mingle. Cover and slide into the oven for a long, slow dance of flavors – about 5 hours of gentle cooking.

• Final Touch and Serve

Once done, let the stew rest and cool slightly. Carefully separate the meat from the bones and return it to the pan. Your hearty, mouthwatering oxtail stew is ready to comfort and satisfy.

Flavor Tips for Jamie Oliver Oxtail Stew

• Customize Meat Selection: Swap oxtail with beef short ribs or chuck roast for different flavor profiles and textures.
• Enhance Herb Combinations: Experiment with fresh herbs like oregano, sage, or marjoram to create unique aromatic layers in the stew.
• Adjust Liquid Depth: Replace water or beef stock with dark beer, red wine, or a mix of both to intensify the rich, complex flavor of the dish.
• Control Meat Tenderness: Cook longer for fall-apart meat or reduce cooking time for firmer texture, depending on personal preference and desired consistency.

Serving Jamie Oliver Oxtail Stew

• Pair with Hearty Sides: Serve this rich oxtail stew over creamy mashed potatoes or buttery polenta to soak up the delicious sauce.
• Wine Companion Selection: Match the robust flavors with a full-bodied red wine like Cabernet Sauvignon or Syrah to enhance the deep meaty taste.
• Freshness Boost: Garnish with chopped fresh parsley or chives to add a bright, green contrast and lift the heavy stew's richness.
• Bread Dipping Delight: Offer crusty sourdough or rustic country bread on the side for soaking up every last drop of the flavorful gravy.

Storage Advice for Jamie Oliver Oxtail Stew

• Preserve Deliciousness: Smart Storage Solutions
• Store leftover oxtail stew in airtight containers within 2 hours of cooking. Refrigerate for maximum flavor retention and food safety.
• Meal Prep Magic: Batch Cooking Strategy
• Divide stew into portion-sized containers for easy weekday lunches. Freeze up to 3 months, ensuring a quick gourmet meal is always ready.
• Refrigeration Wisdom: Keeping Your Stew Fresh
• Consume refrigerated stew within 3-4 days. Cover tightly and store at or below 4°C to maintain taste and prevent bacterial growth.
• Reheating Perfection: Restoring Original Flavor
• Warm slowly in a saucepan over medium-low heat, stirring occasionally. Add splash of beef stock if stew seems dry. Ensure internal temperature reaches 74°C for safe consumption.

Hearty Jamie Oliver Oxtail Stew Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 14 reviews

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

Print Recipe

Pin Recipe

Description

Rich, hearty jamie oliver oxtail stew brings comfort from Italian countryside kitchens. Tender meat melts with robust red wine sauce, promising warmth and deep flavor for hungry diners you’ll want to feed.

---

Ingredients

Scale 1x2x3x

• 2.5 kg (5.5 lbs) oxtail, chopped into 4 cm (1.5 inches) chunks
• 4 medium carrots
• 2 medium leeks
• 2 sticks celery
• 4 cloves
• 4 fresh bay leaves
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 tbsps plain flour
• 2 x 400 g (14 oz) tins plum tomatoes
• 275 ml (9.3 fl oz) porter or red wine
• 1 litre (33.8 fl oz) organic beef stock
• 2 tbsps olive oil
• Worcestershire sauce

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Position oven rack in central position and preheat to 220°C, heating a large roasting tray simultaneously.
2. Oxtail Roasting: Transfer hot tray carefully, arrange oxtail, drizzle with olive oil, season generously with salt and pepper, ensuring comprehensive coating for optimal caramelization.
3. Vegetable Foundation: While oxtail roasts, sauté carrots in ovenproof casserole pan with olive oil, incorporating thyme, rosemary, and bay leaves; cook slowly to develop deep flavor profiles.
4. Temperature Adjustment: Reduce oven temperature to 170°C, transfer roasted oxtail into vegetable mixture, introducing flour, crushed cloves, tomatoes, and porter to create robust sauce base.
5. Liquid Integration: Pour cold water or beef stock over ingredients, ensuring complete immersion; bring to rolling boil before covering and transferring to oven for extended, slow-cooking process.
6. Final Transformation: After 5-hour cooking duration, allow stew to rest briefly; carefully extract meat from bones, reincorporate into sauce, enhance with Worcestershire sauce, and fine-tune seasoning.
7. Presentation: Serve steaming hot alongside creamy mashed potatoes and vibrant seasonal vegetables, creating a rich, comforting dining experience.

Notes

• Prep Meat Carefully: Pat oxtail dry before roasting to ensure perfect caramelization and prevent steaming instead of browning.
• Herb Selection Matters: Use fresh thyme and rosemary for maximum flavor intensity; dried herbs will significantly reduce the aromatic profile.
• Patience is Key: The 5-hour slow cooking process breaks down tough connective tissues, transforming oxtail into meltingly tender meat with deep, rich flavor.
• Temperature Control: Maintain consistent low oven temperature to prevent meat from becoming tough and ensure gentle, even cooking throughout the stew.

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

Nutrition

• Serving Size: 5
• Calories: 450
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 90 mg