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