Oxtail Stew

Posted on Tue August 27, 2019.


  • 1.8 kg oxtail, cut into 2.5 cm thick pieces
  • 1/2 teaspoon red wine vinegar
  • 1/3 cup all-purpose flour
  • 2 teaspoons Dijon mustard
  • Salt and pepper
  • 1/4 cup vegetable oil
  • 1 cup red wine
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 3 carrots, sliced 1 cm thick
  • 3 ribs celery, sliced 1 cm thick
  • 2 leeks, trimmed, cut in half lengthwise, sliced 1 cm thick
  • 1 turnip, peeled, chopped
  • 2 bay leaves
  • 4 sprigs thyme
  • 5 cups low-sodium beef broth
  • 2 tablespoons chopped fresh parsley


  • Place meat in a large bowl and cover with cold water.
  • Add vinegar, cover bowl and refrigerate for at least 4 hours or overnight.
  • Drain; pat dry.
  • Place a rack in the lower third of oven and preheat to 180C.
  • In a large Ziplock bag, mix flour, mustard, 1 tsp. salt and 1/2 tsp. pepper.
  • Warm 2 tbsp. oil in a large pot over medium-high heat.
  • Working in batches, toss oxtail pieces in flour mixture, shake off excess and brown on all sides in pot, turning with tongs.
  • Pour wine into pan and cook for 3 minutes, stirring to scrape up browned bits from bottom. Add onions and garlic and cook for 2 minutes, stirring occasionally.
  • Stir in tomato paste; cook for 1 minute.
  • Return meat to pan and add carrots, celery, leeks, turnip, bay leaves and thyme.
  • Season with salt and pepper.
  • Pour in broth and bring to a boil over high heat. Cover pot and place in oven. Cook until meat is very tender when pierced with the tip of a knife, about 3 hours.
  • Remove oxtail pieces to a plate to cool. Discard bay leaves and thyme sprigs. Skim fat off top of stew in pot. Pick meat off bones and return to pot; discard bones and gristle.
  • Rewarm stew over medium heat, stirring occasionally.
  • Season with salt and pepper, if desired, and stir in parsley.