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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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
SAVE RECIPE
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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