oxtail stew

1kg organic oxtail pieces

1 onion, chopped

2 carrots, chopped

2 celery sticks, chopped

400g chopped tinned tomatoes

1 litre beef stock

2 tsp dried thyme

1 tsp dijon mustard

1 tsp chilli

1/2 tsp allspice 

4 bay leaves

  • Seal the pieces of oxtail. I used a skillet pan. 
  • In a large casserole pot add a glug of olive oil and soften the celery, carrots and onion.
  • Add the bay leaves, thyme and spices. 
  • Pour in the stock, add the tinned tomatoes and mustard, give a good stir.
  • Add the oxtail pieces*
  • Bring to the boil. Reduce the heat to lowest setting and cover with a lid.
  • Leave to simmer for around 3 hours, stir occasionally.
  • Remove oxtail from the casserole pot, transfer to a serving dish and ease the meat off the bones. 
  • Cover with foil. 
  • Thicken the saucewith cornflour if needed. 
  • Serve with mashed potatoes. 

Organic oxtails are apparently less fatty than non-organic. 

* alternatively at this stage you could transfer everything into a slow cooker, with 500ml of stock and cook on high for 3 hours or on low for 10 hours.