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Italian style oxtail stew

Italian style oxtail stew

Oxtail is a very traditional dish and requires long slow cooking. Our Italian style oxtail stew is rich and delicious, perfect for a chilly night served with creamy mashed potato. For those of you who have one, it’s really good made in a slow cooker.

Italian style oxtail stew

  • 1.5kg Ritchies oxtail
  • 1 ½ tablespoons plain flour
  • sea salt and freshly ground black pepper
  • 4 tablespoons extra virgin olive oil
  • 3 medium onions, peeled and chopped
  • 2 x 400g cans crushed tomatoes
  • 4 medium carrots, peeled and roughly chopped
  • 3 sticks celery, finely chopped
  • 4 medium cloves garlic, roughly chopped
  • 2 bay leaves
  • 4 stems rosemary
  • 2 cups red wine
  • 2 cups low salt beef stock

to serve

  • rind (yellow part only) from 1 lemon, finely chopped
  • 3 tablespoons finely chopped flat leaved parsley

Italian style oxtail stew method

Preheat oven to 180°C.

In a large casserole or sauté pan on a medium heat, add 2 tablespoons of olive oil and the chopped onion. Sauté gently, stirring occasionally until soft and slightly golden. Add the chopped carrot, celery and garlic and cook for a few more minutes, use a slotted spoon to remove the vegetables from the pan and set aside.

Lightly dust the oxtail with plain flour. Add the remaining 2 tablespoons of olive oil to the pan, turn the heat up to medium high, then add the oxtail and brown all over. Deglaze the pan by pouring in the red wine, stirring to remove any browned and flavour filled bits. Add the tomatoes, beef stock, rosemary and bay leaves. Bring to a fast simmer, then cover with a tight fitting lid and transfer to the oven to braise for about two and a half hours or until the meat is very tender and falling away from the bone. If the sauce gets a little dry during cooking, add a little more water. Just before serving, remove the rosemary stems and the bay leaves. Season to taste, scatter with chopped lemon rind and finely chopped parsley.

Serve with either: creamy mashed potato, soft polenta or buttered pasta and salad.

Serves 6. Preparation time: 20 minutes. Cooking time: about 2 hours.

Perfect as a slow cooker recipe.

Italian style oxtail stew
Italian style oxtail stew
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