Oxtail stew recipe | Jamie Oliver soup and stew recipes (2024)

FAQs

How do you make stew meat fall apart tender? ›

Turn heat up to high to bring stew to a simmer then add bay leaves. Place a lid on top, turn heat down to low, then simmer for 2 hours, stirring occasionally. Remove lid then gently simmer for another 1-1/2 hours, or until the meat is tender and stew has thickened, stirring occasionally.

Here are some recommendations: 1> Rice: A simple bed of steamed white or brown rice can help soak up the flavorful sauce of the oxtail stew. 2> Mashed Potatoes: Creamy mashed potatoes can provide a nice contrast in texture and flavor to the stew.

Browning adds flavour and it makes for a better looking final dish. Preheat the pan so it's ripping hot, then cook the beef in batches. An overcrowded pan can lead to boiling instead of browning. Let the meat sit untouched for 2-3 minutes on the first side, then a minute or so on the others.

Chuck meat is your best bet for beef stew, but it's also a pretty tough cut so it needs time to break down and become tender. Rush the cooking process and the beef will be tough and chewy. Follow this tip: For really tender meat, cook the stew low and slow, for approximately two hours.

"Soups and stews really need to simmer for long periods to allow the ingredients to meld together. Taking that a step further, most soups and stews are better if you prepare them the day before serving. Allowing them to cool and then reheating them really helps bring out the flavors and textures."

Paprika. Use regular or hot paprika if you want a little warmth and Smoked Paprika if you're after more of a barbeque style smoky flavour. Chilli and paprika work well with tomato based dishes where as herbs work best with gravy based stews.

If were talking while it's being made; garlic, onion, various herbs, “horse chester sauce” tomato paste, stone ground mustard, or even a small splash of A1 sauce will all “rich up” the broth. So will sauteing the veggies in butter before adding to the stew.

There is a good amount of fat and collagen that melt into your dishes as oxtail cooks, which will give a wonderful round texture to sauces and that slightly sticky feel to the meat. And the bonus flavor from the bone marrow that will cook into your dishes make this cut one to really get to know and not be afraid of!

Browning your oxtails will not cook the meat. Instead, it will enhance its color and aroma by caramelizing its exterior. Browning beef oxtails in a hot skillet before braising will also add rich depth and flavor to the meat.

If you've never tried Oxtails, give them a go, they're cheap and very tasty. Braised meat tastes even better eaten the next day once the flavours have steeped overnight - especially with the Rioja! Deliciously rich Oxtail Stew recipe, with Oxtails braised in Red Wine and stock, with Onions, Parsnips, and Carrots.

How to make stew taste richer? ›

But if you really want to change things up, caramelize your onions before adding them to your stew. Caramelized onions bring a rich layer of roasted sweetness that deepens the essence of the stew base.

Make sure that you are adding something from the onion family to add depth of taste. This can be leeks, red or white onions, shallots or even Spring onions. I think that onions give the best flavour.

All you need for tender meat in a stew is to cook it for a long time on a low temperature. For better flavor, brown it in a skillet first, then place in the pot with your stew vegetables and cook for at least an hour on no more than medium heat.

Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, until the beef is tender, about 1½ hours.

Another tip is to make sure the liquid doesn't boil. Cook at a very gentle simmer so that the liquid breaks lazily on the surface. The temperature of the surrounding liquid should be about 180ºF (82ºC). Meat that cooks at too high a temperature, even if it's in liquid, can still become tough and dry.