Super Tasty Oxtail Stew

Hey everyone, hope you are having an amazing day today. Today, we're going to make a special dish, Super Tasty Oxtail Stew. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Super Tasty Oxtail Stew is 6 - 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Super Tasty Oxtail Stew estimated approx 6 hours.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Super Tasty Oxtail Stew using 15 ingredients and 9 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Super Tasty Oxtail Stew:

1. 2 kg oxtail, chopped into chunks
2. 2 sticks celery
3. 4 medium carrots
4. 2 medium leeks
5. 1 large onion
6. 4 cloves garlic
7. 1 tbsp smoked paprika
8. sprigs Thyme and Rosemary
9. 4 bay leaves
10. 2 x tins of chopped tomatoes
11. 1 litre beef stock
12. 300 ml red wine
13. Worcestershire sauce
14. 2 tbsp olive oil
15. Salt and pepper to taste

Instructions to make to make Super Tasty Oxtail Stew

1. Preheat the oven to 220ºC. Place a large roasting tray in the oven to preheat.
2. Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelised.
3. Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil.
4. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
5. Remove the oxtail from the oven and set aside. Reduce the oven temperature to 180 degrees.
6. Add the garlic to the veg, stirring well to combine, then pour in the tomatoes and wine. Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well.
7. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
8. Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
9. Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash, seasonal steamed greens or rice.

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