Oxtail Stew

Oxtail Stew

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Servings: 6
Calories: 511


  • 1 oxtail jointed, each weighing about 2 1/2 lb
  • 1 oz flour
  • 1 pint stock
  • 2 onions chopped
  • 2 carrots chopped
  • 2 sticks celery chopped
  • salt and freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • little gravy browning optional


  • Trim any excess fat from oxtail. Heat a large non-stick frying pan and fry the oxtail on all sides, slowly at first to extract the fat then at a higher heat to brown. Lift it out with a slotted spoon and keep on one side.
  • Stir the flour into the fat remaining in the pan and cook for a minute. Blend in the stock and bring to the boil, stirring until the sauce has thickened.
  • Transfer the oxtail to an ovenproof casserole with the vegetables, seasoning, cayenne, and bay leaf. Add a little gravy browning, if liked. Cover with a lid and simmer very gently for about 3 1/2 - 4 hours or until the meat can easily be removed from the bones.
  • Skim off any surplus fat. Taste and check the seasoning. Remove the bay leaf. Serve with bright green young cabbage.
Calories: 511 kcal
Carbohydrates: 10 g
Protein: 59 g
Fat: 25g
Saturated Fat: 10 g
Cholesterol: 208 mg
Sodium: 699 mg
Potassium: 129 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 3607 IU
Vitamin C: 4 mg
Calcium: 54 mg
Iron: 8 mg
Ingredients Offal, Oxtail
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