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Oxtail stew

Oxtail stew

A moreish stew that requires a little patience, but delivers on flavour.

  • Serve 4
  • Less than 2 hours
 

INGREDIENTS

  • 2 Tbsp (30ml) olive oil
  • Salt and milled pepper
  • 1.5kg oxtail
  • 2 onions, chopped
  • 4 cloves garlic, sliced
  • 5 sprigs rosemary
  • 5 sprigs thyme
  • 2 bay leaves
  • 1 cup (250ml) red wine
  • 2 tsp (10ml) Worcestershire sauce
  • 1 can (400g) chopped and peeled tomatoes
  • 1 tsp (5ml) ground cloves
  • 5-6 cups (1.25-1.5L) beef stock
  • 2 punnets (200g each) baby carrots
  • 1 punnet (200g) fine green beans
  • 1 punnet (400g) button mushrooms
  • Mashed potatoes, for serving

METHOD

  1. Heat oil in a heavy-bottomed pot until smoking hot.
  2. Season meat well and brown all over. Set aside.
  3. Sauté onions for 5 minutes, or until softened.
  4. Add garlic and herbs and cook for another minute.
  5. Add wine to deglaze pot and cook for a minute.
  6. Return meat to pot. Add Worcestershire sauce, tomatoes and cloves.
  7. Pour in stock, cover and simmer for 1½ -2 hours, or until meat is tender.
  8. Add carrots, green beans and mushrooms and simmer for 10-15 minutes, or until cooked through.
  9. Serve oxtail stew on mashed potatoes.
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