Get the meat for this recipe at Merino
Oxtail Stew
A moreish stew that requires a little patience, but delivers on flavour.
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
Instructions
- Heat oil in a heavy-bottomed pot until smoking hot.
- Season meat well and brown all over. Set aside.
- Sauté onions for 5 minutes, or until softened.
- Add garlic and herbs and cook for another minute.
- Add wine to deglaze pot and cook for a minute.
- Return meat to pot. Add Worcestershire sauce, tomatoes and cloves.
- Pour in stock, cover and simmer for 1½ -2 hours, or until meat is tender.
- Add carrots, green beans and mushrooms and simmer for 10-15 minutes, or until cooked through.
- Serve oxtail stew on mashed potatoes.