Sunday, 29 January 2012


Warming and comforting, you just can't beat a meaty stew on a cold winters day and oxtail is a tasty alternative to the regular beef steak.

The great thing about stews and casseroles is that you can make them the night before to warm through the next day or even pop in the slow cooker before work for a welcome return in the evening. 

 Oxtail Stew                                 (Serves 8)

2kg Oxtail
20 small onions or 4 large cut into quarters
3/4 bay leaves
1tbsp flour
1/4 dried red chilli, chopped
2 cloves garlic, crushed
1 bottle of red wine
Season to taste

Brown off the oxtail in a large frying pan.  Transfer into a large casserole dish with a tight fitting lid and place in the oven.  Brown off the onions with the bay leaves, garlic and chilli, take off heat and stir in the flour before putting in the pot with the oxtail.

Deglaze the frying pan with the wine (scrape off all the crispy meaty bits with a spoon whilst warming the wine through) and then pour into the pot with the oxtail and onions. Cook for 3-4 hours, stirring occasionally, until the meat is still attached but coming away from the bone.  If your having dumplings, place on the top of the stew 35 minutes before the end, ducking under the surface a little. 

Stilton Dumplings

Use the basic dumpling mix of fat to flour but substitute fat for stilton. We used 200g self raising four, 100g stilton, pinch of salt

Crumble the stilton and add to a bowl with the flour in.  Mix together with enough cold water to bind together. Refrigerate until required.  Split into six individual dumplings, rolling into a rough ball and place on top of the stew 35 minutes before it's ready. 

Serve with vegetables of your choice - bon appetit


  1. What a glorious recipe. I gotta get myself some oxtail.

  2. It’s one of those meals that when you have finished eating you feel totally satisfied.

  3. I made an oxtail stew for the first time a few weeks ago and it was a bit of a revelation. I'm in heaven! But it hadn't occurred to me to make Stilton dumplings. I hope you don't mind if I "borrow" your recipe and report back? :)

    1. Absolutely definately yes! Try the stilton dumplings and let me know what you think :)


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