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Oxtail stew


  • Heat a thin layer of oil in a large heavy-bottomed casserole (or pot). Then flour, season and brown the oxtail on all sides, adding more oil if needed. Remove and set aside.
  • Add a little more oil to the casserole, if needed, and gently saute the garlic, onions, bacon and carrot until softish, stirring and scraping the bottom of the dish as you do so. Then add 2 tbsp flour and gently cook, continually stirring. Pour in the stock and add the tomatoes, red wine, seasonings, Worcestershire and 1 tbsp chopped parsley.
  • Return the meat to the casserole, turn the heat down, bring to the simmer and very gently simmer for about 3 hours until very tender.
  • Serve sprinkled with more chopped parsley and mashed potato on the side.


  • olive oil
  • 1.5 kg oxtail (from the top), well trimmed & separated
  • plain flour
  • sea salt & freshly ground pepper
  • 2 garlic cloves, crushed
  • 2 medium onions, chopped
  • 4 rindless bacon rashers, sliced
  • 1 medium carrot, diced
  • 1 litre beef stock
  • 2-3 cans diced tomatoes
  • 2 cups red wine
  • a good splash of Worcestershire sauce
  • 3 chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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