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
- 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
Instructions
- Preparation: Position oven rack in central position and preheat to 220°C, heating a large roasting tray simultaneously.
- Oxtail Roasting: Transfer hot tray carefully, arrange oxtail, drizzle with olive oil, season generously with salt and pepper, ensuring comprehensive coating for optimal caramelization.
- 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.
- 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.
- 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.
- 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.
- 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