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Oxtail stew

Number: 4 people (and with a bit of luck
then you have something left)

Complexity: simple

Working time: 30 min

Total preparation: 6.5 hours

Ingredients

  • 2.5 kg oxtail

  • 4 onions

  • 4 stalks of celery

  • 4 winter carrots

  • 2 cans of tomatoes

  • 0.5 bottle of red wine

  • 3 cloves of garlic

  • 1 tbsp thyme

  • 1 tbsp rosemary

  • 2 bay leaves

  • 3 cloves

  • 3 tbsp flour

  • olive oil

  • salt and pepper to taste

  • 3 dried chillies (optional)

The eldest son lives in a room and is sometimes blown away. When I asked what he was looking forward to this weekend, his answer was 'stew', old-fashioned 'stew', we don't have time to make that at home.

I think you can make the tastiest (European) stew from oxtail. There's the butcher

'only' had 1.5 kg of oxtail, I also brought 1 kg of veal shank.

Make sure you start on time (or a day before) because it will take quite a while.

Preparation

Preheat the oven, highest setting (preferably grill on, but not necessary).

Sprinkle oxtail with salt and pepper and drizzle some olive oil over it. Then place in the roasting tin and place in the oven. If you have a grill in the oven that helps.

The point is that the oxtail browns nicely (also turn it once). Under the grill it goes a little faster than without.

You can do the cutting work while browning the oxtail;

Chop the onions, cut the celery into pieces and also chop the carrot and garlic.

Brown the onions in olive oil. Add the garlic and fry briefly. Then add the carrot and fry over medium heat.

Add the flour and fry and cook. It doesn't matter if the mass settles a little at the bottom.

Add the wine, which should be a little more than half a bottle, but yes, a sip during preparation is not to be missed ;-)

Add cans of tomatoes and stir well until everything comes loose from the bottom.

Add thyme, rosemary, bay leaf, cloves and peppers (all to taste).

Carefully add the brown colored oxtail.

The oxtail should be covered in liquid, you will probably need to add some water.

Reduce the oven heat to 150 degrees and the pan can now simmer quietly for 6 hours.

You don't have to worry about it, and you can do something else.

After six hours, the amount of liquid has approximately halved and you are left with a divine stew . I skimmed off as much of the oil floating on top as possible, which makes it a nice, lean and healthy dish! Take out bones.

We ate this with Stoemp (carrot stew with cheese) and added a few drops of Gremolata .

Son bragged three times....and he wasn't the only one.

KPK/17feb18

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