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This recipe guides you through making a rich, tender, slow-cooked oxtail stew, which can then be enjoyed in three versatile ways: as a hearty stew with mash and greens, a delicious oxtail pappardelle, or a comforting soup.
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Season and roast oxtail. → Sauté vegetables, then add flour, beer, and tomatoes. → Combine oxtail with vegetables, cover with water, and slow cook for 5-6 hours. → Shred oxtail meat off bones and scrape pot for extra flavor, then season. → Serve the versatile oxtail stew with pappardelle, mashed potatoes and kale, or as a soup.
Season and roast oxtail. → Sauté vegetables, then add flour, beer, and tomatoes. → Combine oxtail with vegetables, cover with water, and slow cook for 5-6 hours. → Shred oxtail meat off bones and scrape pot for extra flavor, then season. → Serve the versatile oxtail stew with pappardelle, mashed potatoes and kale, or as a soup.
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Cooking meat on the bone provides maximum flavor, making the stew incredibly hearty.
The caramelization on the bottom of the pan and the sides of the pot adds immense depth of flavor to the stew – ensure you scrape these bits into the sauce.
Wearing rubber gloves to strip the oxtail meat is recommended as it's hot and messy, but the meat should fall off easily after slow cooking.
The stew is incredibly versatile; adjust the consistency with water or stock if making soup, or use Parmesan and pasta water to create a ragu-like sauce for pasta.
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