Beef and Oxtail Stew with Vegetables

Name: Beef and Oxtail Stew with Vegetables
Yield: 6
Ingredients: 2 whole oxtails; 450g shin of beef or stewing beef, cut into 4cm cubes; 110g streaky bacon; 25g beef dripping or 2 tbsp olive oil; 225g finely chopped onion; 225g carrots, cut into 2cm cubes; 125g parsnips, cut into 2cm cubes; 55g chopped celery; 1 tbsp homemade tomato purée; 1 bay leaf; 1 sprig of thyme; Parsley stalks; Salt and freshly ground pepper; 150ml red wine; 450ml homemade beef stock or 600ml all beef stock; 175g mushrooms, sliced; 15g roux (made with equal quantities of flour and butter, cooked on a low heat, stirring occasionally); 2 tbsp chopped parsley

Recipe by: Darina Allen

This is another humble dish, which has recently been resurrected by trendy chefs who are capitalising on their customer’s nostalgic craving for their gran’s cooking. Use the leftover stew as a sauce for pasta.

SERVES

PEOPLE

Ingredients

2 whole oxtails
450g shin of beef or stewing beef, cut into 4cm cubes
110g streaky bacon
25g beef dripping or 2 tbsp olive oil
225g finely chopped onion
225g carrots, cut into 2cm cubes
125g parsnips, cut into 2cm cubes
55g chopped celery
1 tbsp homemade tomato purée
1 bay leaf
1 sprig of thyme
Parsley stalks
Salt and freshly ground pepper
150ml red wine
450ml homemade beef stock or 600ml all beef stock
175g mushrooms, sliced
15g roux (made with equal quantities of flour and butter, cooked on a low heat, stirring occasionally)
2 tbsp chopped parsley

Method

First, cut the oxtail into pieces through the natural joints – the joints are made of cartilage, so you won’t need a saw. If this seems like too much of a challenge, ask your butcher to disjoint the oxtail for you.
Cut the bacon into 2.5cm cubes.
Heat the dripping or olive oil in a frying pan, add the bacon and sauté for 1-2minutes, add the vegetables, cook for 2-3 minutes, stirring occasionally.
Transfer into a casserole. Add the beef and oxtail pieces to the pan, a few at a time and continue to cook until the meat is beginning to brown. Add to the casserole.
Add the wine and 150ml of stock to the pan. Bring to the boil and use a whisk to dissolve the caramelised meat juices from the pan, bring to the boil. Add to the casserole with the herbs, stock and tomato purée. Season with salt and freshly ground pepper. Cover and cook either on top of the stove or in a preheated oven 160°C/Gas Mark 3 very gently for 2-3 hours, or until the oxtail and vegetables are very tender.
Meanwhile, cook the mushrooms in a hot frying pan in a little butter for 2-3 minutes.
Stir into the oxtail stew and cook for about 5 minutes. Transfer the beef and oxtail to a hot serving dish and keep warm. Remove and discard the bay leaves, thyme and parsley stalks.
Bring the liquid back to the boil, whisk in a little roux and cook until slightly thickened. Add back in the meat and chopped parsley. Bring to the boil, taste and correct the seasoning. Serve in the hot serving dish with lots of champ.