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Oxtail stew with black olives


  • Soak the oxtail in cold water for 2 hours (to rid of blood) and then drain well. 
  • When ready, preheat oven to 140°C fan forced (160°C normal). 
  • Combine flour with the mustard powder and seasonings. Then dust the oxtail with flour and brown all over in hot oil, in batches, in a heavy-bottomed casserole (or a pot that can go into the oven). 
  • Wipe out the dish, heat a little fresh oil in it and gently sauté the garlic, onion, carrots and celery until tender, regularly stirring. 
  • Add the brandy and cook down a bit, before adding 1 heaped tbsp flour and continue cooking until well combined, continually stirring. 
  • Then add the tomato paste and briefly cook, continually stirring, before adding the wine, seasonings, thyme, bay leaves and olives. Mix well and cook for a minute or two. 
  • Return the oxtail to the pot in one layer, if possible, with enough stock to just cover. Put on the lid and cook in the oven for about 2 hours until the meat is very tender and is falling off the bone, turning once or twice. 
  • Serve on a bed of creamy mash.


  • 2 kg oxtail, segmented
  • plain flour
  • 1 tspn mustard powder
  • sea salt & freshly ground pepper
  • olive oil
  • 2 garlic cloves, crushed
  • 1 onion, chopped
  • 2 medium carrots, diced
  • 2-3 celery stalks, diced
  • 60 ml brandy
  • 1 heaped tbsp tomato paste
  • 400 ml red wine
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • 12 black olives
  • 2-3 cups beef stock

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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