Jamie’s Easy Slow-cooked Beef Stew

Jamie’s Easy Slow-cooked Beef Stew

Word up Food Tubers, okay. Jamie Oliver here,
very excited. We’re going to cook a beautiful slow cooked beef stew and we’re going to use
the cut which is oxtail. And then I’m going to show you three ways to take it.
A fantastic oxtail stew with mash and greens. Beautiful oxtail pappardelle, with lovely
ragu of bashed up stew incredible! You can do an incredible bit of oxtail soup.
You’re going to love it. First up I need two and half kilos of oxtail,
you can get this from any butchers, melt in your mouth, sweet and gorgeous and for those
of you who don’t know. Oxtail stew is made from the ox’s tail. And of course any meat
on the bone is going to give you maximum flavour. So it’s going to give you the heartiest most
delicious stew out there. I want to very generously season it with black
pepper and sea salt. Just a little bit of oil.
I’ve got the oven on full whack and I’ve preheated a tray. Straight in there.
So we’re going to roast that until golden brown. Around about twenty minutes should
do it. So with any kind of stew, we’ve got lovely
fragrant vegetables. Carrots, celery and two humdingers of leeks.
We need a nice casserole style of a pan. Couple of tablespoons of olive oil.
Let’s put in carrots, celery, we go in with the leeks. Just three or four little cloves.
They honestly will will make a difference. A good pinch of salt and pepper. This is our
woody herbs selection here. Rosemary, thyme and bay. And they’ll give a savouryness and
flavour that is just undeniable. Let’s cook this for another ten minutes. Let
that oxtail roast for another ten minutes. Fast forward it and I’ll come back and tell
you what to do next. Okay lovely people. Have a little look in
here, that’s not actually burnt, that’s caramelisation and if you try a little bit, big flavour,
big sweetness. I want some thickening agent. Two big heaped
tablespoons of flour. It will pick up all the residual oil that was put in there.
And then were going to use some porter. The malt in there is caramelised. It’s big, squadgy,
wadgy loving flavours right and we want that. About 280mls goes in there.
The first job of the porter is to sort of take all the sticky caramelised goodness off
the bottom. We’re going to go in with two tins of tomatoes. Just bash those up. They’ll
fall apart in the cooking. Get the oxtail out and I’ll go straight in
the pan with a;; of that oxtail. And you’re going to fill the pan up, look at that.
Add the water just to cover. It’s going to bring out all the flavour from out the bone.
Put a little lid on top then I’m going to cook that now for 5 to 6 hours. At 150 degrees
Celsius. Just let time do the magic. Okay guys, this has had 6 hours cooking. Slow
cooking. Look at that! Absolute gooey, tender, eat heaven. Look at
the depth of colour and flavour we’ve got here. Absolutely fantastic.
What you can do is serve it up on the bone. Or what I do is usually let it cool down a
little bit, usually put on some rubber gloves. Take a piece of the oxtail and just pinch
it. And you can see how lovely and tender that is.
It’s so close to the bone, the flavour is ridiculous. And you just clean that bone and
it comes away. I’ve just taken a couple of minutes just to
strip the meat off the bone. Notice, that there’s a big old rim around
here and that is flavour, that will be more delicious, more natural and more brilliant
than any stock cube on the planet. And then what I’m going to do is have a little
taste. Right, so now I’m going to season it with a little salt. I’m going to use a little
bit of worcestershire sauce. You can sue that beautiful oxtail in so many different ways.
First up, I’m going to put some pappardelle in. This is fresh. You can use dried. Take
a little spoon of this sauce, right? Four spoons of that. There’s more than enough.
Then I’m just going to take a little Parmesan, it’s going to act like a little link between
the pasta and the pasta water. Now I’ll add that to my lovely oxtail and it will make
it stick and the pasta. And now the pasta’s ready. Drag it over.
And then all we want to do is just move it around.
Oxtail parpadelle. Such a celebration of that wonderful cut. Finish it with a little of
that Parmesan. Gorgeous! If I take a spoon of mash potato, and then
a spoon of the oxtail with some quickly boiled kales. That’s a really nice dinner there.
If I wanted to make a beautiful little soup. Take some of that lovely oxtail stew and we’ll
take some of the water and then just take it to the consistency you want. A little crustini
off the side of a bowl. And that is beautiful.
So guys, soup, stew and mash and beautiful parpadelle all made from the gorgeous oxtail.
Lots of love guys, thanks ever so much . And enjoy the oxtail!
Please comment on the box below and check out some of the other chefs on Food Tube.

100 thoughts on “Jamie’s Easy Slow-cooked Beef Stew”

  1. More of a Ragu than Stew.Deliciouse!!Could also use Shortribs or even Pork Shanks if your in a pinch.😁😎

  2. Just tried the recipe myself and it tastes amazing! I left the lid off cos my oven is slightly weaker. The charred bits on the edges are so flavourful. Thanks Jamie!

  3. Just tried the recipe myself and it tastes amazing! I left the lid off cos my oven is slightly weaker. The charred bits on the edges are so flavourful. Thanks Jamie!

  4. My sauce is runnier than I wanted. How do I thicken it? PS. I used a slow cooker for the last cooking step. Also, I added bacon in the early stages of cooking and it made the sauce 😋😋😋😋😋

  5. Thanks for that OXTAIL stew,in the past,I used to cook the OXTAIL with sugar beans,well here's something new for me to try,but if the beer is left out,is there something else to take its place

  6. I tried making this, it was very tasty but mine reduced nowhere to what this was. Mine was very watery and had to take an extra step to strain the liquid, boil some off and use the immersion blender. I will do again but it's a full day job.

  7. The 5 hour cooking time in NZ would cost more than the stews worth in electricity , I'm off to the greasy shop.

  8. simply awesome this.. I made it today and it was well worth the effort and time that went into it. My family loved it and there's barely anything left for my lunch tomorrow!

  9. I do oxtail about once a month when it is on special. Here in South Africa if it's on special it's about R80 (80 rand) a kilogram.

  10. Soooo good and versátil too ! I have to say since I'm living in Mexico seems like you got a to die for gourmet taco there too !

  11. I remember when oxtail wasn't well known. Cheap and delicious. Then it got popular and now it's way more pricey. Same with skirt or flat steak.

  12. M=I'm definitely making this one day. Hope ox tail isn't too expensive to purchase. It's one of my all time favorite cuts to eat at Caribbean restaurants.

  13. Jamie you are an amazing chef, easy to follow recipes which always turn out delicious however your restaurants really let you down ☹️

  14. All his reatraunts are closing .dam..what happen to this guy…seems like a great chef..maybe just not a great business guy

  15. My dad was a butcher in the early-70's and he said that stuff like shanks, tail and chuck were considered dog food, and they could barely give it away.

    Now all the fancy restaurants are serving these secondary cuts in amazing ways so the price of them has gone through the roof. He's so old school he is constantly disgusted at the cost of meat these days.

Leave a Reply

Your email address will not be published. Required fields are marked *