Imen Dridi Oxtail Stew by Jamie Oliver is a big feast containing succulent oxtail, aromatic herbs, plum tomatoes, and a rich blend of spices all slow-cooked in 5 hours, perfect with creamy mash and steamed vegetables.
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🤎 Why You’ll Love This Oxtail Stew Recipe:
- Succulent Oxtail: Tender, slow-roasted perfection.
- Aromatic Delight: Fresh herbs infuse rich flavors.
- Hearty Comfort: Indulge in a savory, satisfying stew.
❓ What Is Jamie Oliver’s Oxtail Stew Recipe?
Jamie Oliver’s Oxtail Stew is a cozy delicacy that simmers with meaty oxtail, fragrant herbs, plum tomatoes, and many rich flavors, complementing it with luscious mashy and steamed greens for a complete meal.
🥩 Jamie Oliver Oxtail Stew Ingredients
- 2.5 kg oxtail , chopped into 4cm chunks
- olive oil
- 2 medium leeks
- 2 sticks of celery
- 4 medium carrots
- a few sprigs of fresh thyme
- a few sprigs of fresh rosemary
- 4 fresh bay leaves
- 4 cloves
- 2 heaped tablespoons plain flour
- 2 x 400 g tins of plum tomatoes
- 275 ml porter or red wine
- 1 litre organic beef stock , optional
- Worcestershire sauce
🥘 How To Make Jamie Oliver Oxtail Stew
- Set the oven temperature to 220 degrees Celsius (425 degrees Fahrenheit) or gas mark 1. 7. Start by preheating a large roasting tray in the oven.
- Add the oxtail after carefully removing the hot tray from the oven. Toss to combine, season with salt and pepper, and pour over a generous amount of olive oil.
- After a good toss, cook in a preheated oven for about 20 minutes, or until brown and caramelized.
- At the same time, cut the celery and leeks lengthwise into half, and then roughly slice them into 2 cm pieces.
- Before adding the carrots to a large ovenproof casserole pan with 1 tablespoon of olive oil, peel and cut them into 2cm pieces. Heat over medium-low heat.
- Toss in the thyme and rosemary leaves after picking and roughly chopping them. Next, add the bay and cook, turning often, for about 20 minutes, or until the leaves are soft and delicious.
- Set aside the oxtail once you take it out of the oven. Drop the oven temperature to 170 °C (325 °F) (gas mark 3.) 3.
- Incorporate the cloves and flour into the vegetables, mix thoroughly, and then add the tomatoes and porter (or wine, if desired).
- Pour in the oxtail along with any roasting liquids, then add either 1 liter of cold water or beef stock and mix thoroughly.
- Bring to a boil over high heat; cover and transfer to a preheated oven; cook, stirring occasionally and adding water to loosen if necessary, for about 5 hours, or until meat pulls away from the bone.
- Let the pan cool for approximately 10 minutes after taking it out of the oven. Return the meat to the pan after removing it from the bones, using rubber gloves for this process.
- Top with a generous splash of Worcestershire sauce, adjust seasoning according to taste, and serve with creamy mash and seasonal steamed greens.
💭 Recipe Tips
- The browning, flavoring, and caramelization of oxtail can be achieved with a heated roasting tray.
- The stew gets its aromatic richness from the bay leaves, thyme, and rosemary.
- Oxtail is made to perfection by slowly roasting it in the oven until it becomes soft.
🥗 What Pairs Nicely With Oxtail Stew?
Complement Oxtail Stew with delectable sides such as Mashed Potatoes, Baked Polenta Chips, Ratatouille, Bacon Brussels Sprouts, Beetroot-Orange-Feta Salad, and Garlic Dinner Rolls.
🎚 How To Store Leftovers Oxtail Stew?
- In The Fridge: You may keep leftover oxtail stew in the fridge for 3 to 4 days if you transfer it to a sealed container.
- In The Freezer: Leftover oxtail stew can be frozen for up to 3 months if portioned in freezer-safe bags. Allow to defrost in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Oxtail Stew?
- Oven: Heat leftovers oxtail stew in a baking dish for 20 to 30 minutes at 325°F.
- Stove: Heat leftovers oxtail stew for 7 to 10 minutes over medium heat, stirring regularly, until it’s heated.
- Microwave: Spoon leftovers oxtail stew into a microwave-safe bowl and heat in short 2 to 3 minutes bursts until heated.
FAQs
How do you thicken oxtail stew?
To thicken oxtail stew, create a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water), stir into the liquid, and simmer for 5 minutes until the gravy thickens.
Can you overcook oxtail stew?
Yes, oxtail stew can be overcooked, resulting in mushy meat monitor the cooking time to maintain the desired tenderness.
What do you do if oxtail stew is too greasy?
If oxtail stew is too greasy, use a large spoon to skim excess fat from the surface, improving the dish’s texture.
Why is my oxtail stew bitter?
Your oxtail stew can turn bitter if the oxtails burn in the pot ensure careful cooking to prevent unwanted bitterness.
Try More Jamie Oliver Recipes:
Jamie Oliver Oxtail Stew Nutrition Facts
Amount Per Serving
- Calories 523
- Total Fat 38g
- Saturated Fat 14.2g
- Total Carbohydrates 12g
- Dietary Fiber 2.6g
- Sugars 6.4g
- Protein 28.4g
Jamie Oliver Oxtail Stew
Description
Stew by Jamie Oliver is a big feast containing succulent oxtail, aromatic herbs, plum tomatoes, and a rich blend of spices all slow-cooked in 5 hours, perfect with creamy mash and steamed vegetables.
Ingredients
Instructions
- Set the oven temperature to 220 degrees Celsius (425 degrees Fahrenheit) or gas mark 1. 7. Start by preheating a large roasting tray in the oven.
- Add the oxtail after carefully removing the hot tray from the oven. Toss to combine, season with salt and pepper, and pour over a generous amount of olive oil.
- After a good toss, cook in a preheated oven for about 20 minutes, or until brown and caramelized.
- At the same time, cut the celery and leeks lengthwise into half, and then roughly slice them into 2 cm pieces.
- Before adding the carrots to a large ovenproof casserole pan with 1 tablespoon of olive oil, peel and cut them into 2cm pieces. Heat over medium-low heat.
- Toss in the thyme and rosemary leaves after picking and roughly chopping them. Next, add the bay and cook, turning often, for about 20 minutes, or until the leaves are soft and delicious.
- Set aside the oxtail once you take it out of the oven. Drop the oven temperature to 170 °C (325 °F) (gas mark 3.) 3.
- Incorporate the cloves and flour into the vegetables, mix thoroughly, and then add the tomatoes and porter (or wine, if desired).
- Pour in the oxtail along with any roasting liquids, then add either 1 liter of cold water or beef stock and mix thoroughly.
- Bring to a boil over high heat; cover and transfer to a preheated oven; cook, stirring occasionally and adding water to loosen if necessary, for about 5 hours, or until meat pulls away from the bone.
- Let the pan cool for approximately 10 minutes after taking it out of the oven. Return the meat to the pan after removing it from the bones, using rubber gloves for this process.
- Top with a generous splash of Worcestershire sauce, adjust seasoning according to taste, and serve with creamy mash and seasonal steamed greens.
Notes
- The browning, flavoring, and caramelization of oxtail can be achieved with a heated roasting tray.
- The stew gets its aromatic richness from the bay leaves, thyme, and rosemary.
Oxtail is made to perfection by slowly roasting it in the oven until it becomes soft.
Jamie Oliver Oxtail Stew
