Oxtail stew with olives

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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.

First published in 2015
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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
In a frying pan, warm a little vegetable oil until very hot, then season the oxtail with salt and sauté until golden brown
Add the sautéed oxtail, stock, tomatoes, wine, bay leaves, thyme, sugar and a good pinch of salt to the casserole pot
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
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
Add the Kalamata olives, season with salt and pepper, then finally add the red wine vinegar
  • 24 Kalamata olives
  • 2 tbsp of red wine vinegar
  • pepper
  • salt
First published in 2015

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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