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Oxtail stew

Claire Macdonald from Seasonally Scottish
Long slow cooking ensures tooth tender meat with a glorious rich gravy in this fabulous recipe for oxtail stew from Claire Macdonald

Oxtail stew

Method

1. Preheat the oven to 140C/gas ½.

2. Cut up the oxtail, trimming each piece of as much surplus fat as possible.

3. Heat the oil in a large casserole over a high heat and cook the oxtail well for 5-6 minutes, until well browned on all sides. Remove from the casserole and keep warm.

4. Reduce the heat and tip in the onions. Cook over a gentle heat for 4-5 minutes, until softened, but not coloured.

5. Add the carrots, turnip and garlic and cook for a further 5 minutes, stirring from time to time.

6. Sprinkle over the flour and cook for 2 minutes, scraping the bottom of the pan to distribute the meaty sediment.

7. Gradually add the cider or ale, the tomato purée and 600 ml water, stirring all the time until the sauce boils.

8. Add the bouquet garni and season with salt and pepper.

9. Return the pieces of oxtail to the casserole, cover with a piece of foil and put the lid on top. Cook for 3 hours.

10. Leave the casserole to cool, preferably overnight, and when quite cold, skim any fat from the surface. You may need to add another 300ml of water at this stage if the gravy looks too thick.

11. When you are ready to eat the casserole, preheat the oven to 140C/gas ½ and cover the casserole as before. Cook for 2-2½ hours.

12. Remove the bouquet garni and serve the casserole with creamy mashed potatoes and green vegetables.

Cook's note
Part of the success of a good casserole depends on browning the meat well to bring out the flavour. This is best done a few pieces at a time, otherwise the fat loses heat and the meat turns grey in colour and will stew in its juices rather than brown.

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Serves: 6-8

Prep: 45 min, plus overnight standing
Cook: 5 hrs 30 min

Ingredients
1 oxtails
4 tbsp Olive oil
3 Onions, thinly sliced
6 Carrots, cut into fine batons
1/2 small turnip, peeled and cut into fine batons
1 garlic clove, finely chopped
2 tbsp plain flour
425ml cider, or pale ale
2 tbsp tomato purée
freshly ground salt and pepper