Oxtail stew with olives
Martin Wishart's oxtail stew recipe makes a wintery dish that will fill the kitchen with incredible aromas as it cooks. Use the long cooking time wisely to make some fluffy mash to serve alongside.
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Ingredients
Metric
Imperial
- 2 oxtail, cut into 5cm sections
- 120g of lardons
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 1.4l beef stock
- 800g of tinned chopped tomatoes
- 300ml of dry white wine
- 4 bay leaves
- 1 bunch of thyme, small
- 1 tbsp of caster sugar
- 1 tbsp of olive tapenade
- 24 Kalamata olives
- 2 tbsp of red wine vinegar
- 3 tbsp of olive oil
- vegetable oil
- salt
- pepper
Method
1
Over a medium heat, sauté the lardons, onion and garlic in the olive oil in a large casserole pot until the onion is lightly browned
- 120g of lardons
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 3 tbsp of olive oil
3
Add the sautéed oxtail, stock, tomatoes, wine, bay leaves, thyme, sugar and a good pinch of salt to the casserole pot
- 1.4l beef stock
- 800g of tinned chopped tomatoes
- 300ml of dry white wine
- 4 bay leaves
- 1 bunch of thyme, small
- 1 tbsp of caster sugar
- salt
4
Bring to the boil, partially cover the pot with a lid, then reduce the heat and leave to simmer for 2 hours, occasionally skimming off any fats that rise to the surface
5
Stir in the olive tapenade and continue to simmer for another hour until the meat easily comes away from the bone
- 1 tbsp of olive tapenade
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Oxtail stew with olives
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