What comes to mind with oxtail stew is deliciously rich, warming, comfort food. The sauce is so moreish that you can use the leftovers in an oxtail risotto – if you’re lucky enough to have any left over!
- 1 large onion, diced
- 1 tsp. of garlic, crushed
- Olive oil for frying
- 2kg oxtail
- Salt and meat spice for seasoning
- 1 tsp dried mixed herbs
- 3 tbsp flour, for thickening
- 2 tbsp Worcestershire sauce
- 2 tbsp fruit chutney
- 1 tin of good quality, plum tomatoes (400g)
- 3 cups of chicken stock
- 1 cup of red wine
- Pre-heat your oven to 160°C.
- In a heavy-based, oven-proof pot, fry the garlic and onions until soft and transparent.
- Add the oxtail and season it with the salt, spices and herbs and continue to brown it, adding the Worcestershire sauce and chutney.
- Add the flour ensuring the oxtail is evenly coated (this will help thicken your stew).
- Add the tomato, chicken stock and red wine, ensuring that the liquid fully covers the meat and you have a good, saucy consistency.
- Place the lid on it and pop it into the oven for four to five hours.
- Stir the oxtail from time to time and check the liquid level every hour, as you don’t want it to dry out. If it needs more liquid, top it up with one cup of chicken stock at a time.
- The end result should be a hearty stew, with enough gravy to serve with rice or perhaps some mashed potato. The meat should easily come off the bone.