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!
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