Woodfired Oxtail Stew
Woodfired Oxtail Stew is a fabulous autumnal dish and a great way of using up the retained heat in your oven after a session of cooking something hotter. Check out what we did on our youtube channel here and the recipe is below. It really is as straightforward as it seems and the results are unctuous, melting, warming comfort food at its best.
Woodfired Oxtail Stew – Ingredients
1kg oxtail, chopped into 5cm pieces
50g plain flour
Plenty of salt and pepper
120g of each chopped carrots, celery and leeks or onions
1/2 tin chopped tomatoes
1 large glass red wine – about 180ml
Chicken stock – about 250ml
1tbsp thyme leaves
Peel of 1 lemon or orange
Woodfired Oxtail Stew – Equipment, Oven State, Door etc
You’ll need a heavy casserole with a tight fitting lid – we use our Morso Griddle Cocotte
Woodfired Oxtail Stew – Method
- Dust the oxtail with the plain flour and plenty of salt and pepper.
- Put the vegetables in the base of the pan with the thyme leaves and orange/lemon peel, put the floured and seasoned oxtail on top and carefully add the tomatoes, wine and stock so it goes into the casserole dish and not all over the sides.
- Put the lid on tightly and put the pan in the oven with the door shut. Leave until the next day.
- Come back after at least 12 hours, and we have left it previously for 36 hours (OK, we forgot it!) when the meat should be completely tender and falling off the bone with tender vegetables and a rich dark gravy.
- Serve with creamy mashed potatoes and a green vegetable such as kale or Savoy cabbage.
Woodfired Oxtail Stew – Alternatives
- Use lamb shanks instead of oxtail.
- Also lamb shoulder cut in half works really well.
- Try beef cheeks or pork cheeks if you can get hold of them – you may have to ask your butcher for them.
- Braising steak is also good – use lots of onions and a dark beer instead of the red wine.
- Substitute sweet potato mash for the mashed potato or roast pumpkin.