What you'll need:

  • 1.2 kg oxtail, cut into chunks
  • 2-4 tbsp oil
  • 3 tbsp plain flour
  • 2 sliced onions
  • 2 chopped cloves of garlic
  • 2 diced carrots
  • 2 diced celery sticks
  • ½ tsp dried thyme
  • 300ml red wine
  • 2 tbsp tomato puree
  • 500ml beef stock
  • 2 bay leaves
Time: 2+ hours
Serves: 6



Preheat your oven to 150C. Trim your oxtail or any excess fat, then toss in flour and seasoning. Once done, brown them in a hot pan with 2 tbsp of oil, for about 10 minutes or until golden all over.


Put your browned oxtail into a casserole dish, then add the carrots, garlic, onion and celery to the frying pan. Cook gently until softened, for about ten minutes.


Add your vegetables to the casserole dish along with the bay leaves, thyme, wine, beef stock and tomato puree, give it all a good stir, and season well. Pop the lid on the casserole, and cook it in the oven for about 3 hours, stirring after 1.5 hours.


After 3 hours, the meat should be falling right off the bone, and the sauce should be thick and unctuous. Serve with a scattering of chopped parsley and some bread, to mop up the gravy.

There you have it -- an easy-to-follow recipe for Oxtail Stew!

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