Oxtail Stew

Oxtail, that odd part of the animal that somehow seems to be trendy again. Don't be afraid of its long cooking time, just do something else while the stew simmers on the stove…



Serves 4:

1 ½ - 2 kg oxtail with legs

3 tablespoons of wheat flour

2 tablespoons of butter

5 dl of white wine

5 parts of strong calf broth

500 g of crushed tomatoes

1 yellow onion

3 bearing leaves

3 stalks of leaf celery

1 big carrot

1 yellow onion

3 garlic cloves

1 tbsp of rapeseed oil

salt and freshly ground black pepper


Sprinkle a mix of 3 tbsp flour, 1 tsp salt and 1 tsp pepper on 2 1/2 lb of oxtail divided in heavy chunks.

In a large pot, heat a generous knob of butter and quickly fry the meat until browned.

Add 2 cups of red wine, 2 cups of strong beef stock and 1 lb of crushed tomatoes.

Chop an onion ruffly and add to the pot with 3 bay leaves. Put on a lid and let it simmer for at least 3 hours until the meat easily falls off the bone and is very tender.

Mince 3 seller stalks, 1 carrot, 1 onion and 3 garlic cloves. Cook the mixture in a little oil until golden. Add to the pot and let it simmer 5 more minutes.

Adjust the seasoning with salt and pepper. Now you can either cut the meat from the bone and add to the sauce again or just serve it as it is, with some boiled potatoes or a risotto made of barley instead of rice.

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Writer, Stylist
Liselotte Forslin är en matkreatör, receptutvecklare och skribent för både dagspress och månadsmagasin som Damernas värld eller SvD. Matstylist samt propstylist för egna och andras recept i redaktionella samt kommersiella sammanhang. Hon medverkar framför och bakom kameran tillsammans med fotograf och har TV- och radio-erfarenhet med t.ex. TV4.
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Photographer working mainly with food and everything around food which includes traveling, people, nature, anything actually. Making images for magazines, Swedish and international, cook books and advertising agencies.
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