• Hello lovelies! I bought some oxtail on the weekend and made it for supper…oh my word, it was so easy and exactly what we were craving! I found the recipe on the Woolworths website (over here) and served it with green beans and ciabatta – Charley also gobbled it up which is pretty miraculous because she’s going through such a fussy phase. She did say the ciabatta was ‘too stretchy’ and The Captain said he would have preferred to have it with mash so next time we’ll do that.



    • 1.5 kg oxtail
    • 2 large onions, chopped
    • 1 carrots,roughly chopped
    • 1 stalk celery, roughly chopped
    • 4 cloves garlic, crushed
    • 1 bay leaf
    • 4 sprigs thyme
    • 1 x 400 g tin chopped tomatoes
    • 1/2 tsp sugar
    • 500 ml red wine
    • 500 ml beef stock
    • sea salt and freshly ground black pepper, to taste


    1. In a large pot, brown the beef in a splash of oil. Remove from the pot and set aside.
    2. Fry the onions, carrots and celery until soft and fragrant then add the garlic, bay leaf and fresh thyme.
    3. Add the tomatoes and sugar and allow to simmer for 5 minutes before adding back the oxtail.
    4. Pour in the red wine and beef stock then season.
    5. Cover the pot and reduce the heat then allow to simmer for 3-4 hours or until the oxtail is meltingly tender, checking on it every 30 minutes or so to ensure the stew hasn’t dried out.
    6. Add more stock if necessary.
    7. Serve the oxtail with rice/mash/polenta.

    After browning the meat and making the sauce on the stove, i transferred it into a big baking dish and left it in the oven at 170 degrees for the first 3 hours and 160 for the last hour – the meat was meltingly sublime! You do need to check on it as the recipe says so it doesn’t dry out.

    I didn’t take a pic of my version because it was dark by the time we were ready to eat so the pic abov is from Jamie Oliver – he adds Worcestershire sauce to his recipe 


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