Becky's Favorite Oxtail Stew

Method

Directions

1. 1
   Preheat the oven to 220°C / 425°F / gas 7. Place a large roasting tray in the oven to preheat.
2. 2
   Carefully remove the hot tray, then add the oxtail. Season, drizzle with a lug of olive oil, toss to coat, and roast for about 20 minutes until golden and caramelized.
3. 3
   Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces and add to a large ovenproof casserole over medium-low heat with 1 tablespoon of olive oil.
4. 4
   Pick, roughly chop, and add the thyme and rosemary leaves along with the bay leaves. Cook for about 20 minutes, stirring frequently, until soft and sweet.
5. 5
   Remove the oxtail from the oven and set aside. Reduce the oven temperature to 170°C / 325°F / gas 3.
6. 6
   Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine). Add the oxtail with its roasting juices, cover with the beef stock or 1 litre of cold water, and stir well.
7. 7
   Bring to a boil, cover, and place in the hot oven for about 5 hours, until the meat falls away from the bone. Stir every hour or so, adding a splash of water to loosen if needed.
8. 8
   Remove from the oven and let cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return it to the pan, discarding the bones.
9. 9
   Add a good splash of Worcestershire sauce, season to taste, and serve with creamy mash and steamed greens.
10. 10
    Tip: turn this stew into soup by adding boiling water and simmering to your desired consistency. It's also excellent stirred through pappardelle with a grating of Parmesan.