Hairy Bikers Oxtail Stew Recipe

This meltingly tender Hairy Bikers Oxtail Stew Recipe is made with deep red wine, chunky root vegetables, and browned oxtail joints, ready in about 3.5 hours. The meat gently surrenders from the bone while the cooking liquor reduces into a dark, glossy glaze that coats every mouthful. I love making this on a rainy weekend when I have time to let the oven do all the heavy lifting.

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Why This Classic Works

I used to avoid oxtail because it looked intimidating at the butcher, but I’ve learned it’s actually one of the most forgiving cuts you can cook. The Hairy Bikers’ version leans heavily on a classic principle: patience. Unlike lean steak that dries out, oxtail is packed with gelatin and fat that only breaks down after hours of slow heat, transforming the sauce into something incredibly sticky and rich without needing heaps of thickener.

The biggest lesson here is not to rush the browning stage. I used to throw the meat in quickly, but taking ten minutes to get a deep, dark crust on the oxtail pieces adds a savoury depth to the gravy that a stock cube just can’t replicate. It’s a simple, rustic dish, but that extra bit of care at the start makes it taste restaurant-quality.

Hairy Bikers Oxtail Stew Recipe Ingredients

• 1 kg oxtail, cut into joints (ask your butcher to trim excess fat)
• 2 tbsp plain flour, seasoned with salt and black pepper
• 2 tbsp vegetable or sunflower oil
• 2 large onions, peeled and chopped
• 2 celery sticks, trimmed and cut into chunky pieces
• 2 large carrots, peeled and cut into chunks
• 3 garlic cloves, peeled and crushed
• 2 tbsp tomato purée
• 500 ml full-bodied red wine
• 1.5 litres good quality beef stock (approx, enough to cover)
• 2 bay leaves
• 3-4 sprigs of fresh thyme
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

How To Make Hairy Bikers Oxtail Stew Recipe

1. Prep the Meat: Preheat your oven to 160°C (140°C fan/Gas 3). Pat the oxtail pieces dry with kitchen paper. Toss them in the seasoned flour, shaking off any excess so they are lightly dusted.
2. Brown the Oxtail: Heat the oil in a large, heavy-based casserole dish (Dutch oven) over a medium-high heat. Brown the oxtail in batches, turning frequently until they are a deep, dark brown on all sides. Do not crowd the pan. Remove the browned meat and set aside on a plate.
3. Soften the Vegetables: Add the chopped onions, carrots, and celery to the same pan. Fry gently for about 5–8 minutes until they start to soften and pick up a little colour. Stir in the crushed garlic and cook for another minute.
4. Add the Base: Stir in the tomato purée and cook for 1–2 minutes to cook out the raw edge.
5. Deglaze the Pan: Pour in the red wine. Turn the heat up and let it bubble vigorously for a few minutes, scraping the bottom of the pan with a wooden spoon to release all the sticky, caramelised bits (flavour gold).
6. Simmer: Return the oxtail and any resting juices to the pot. Pour in the beef stock until the meat is almost covered. Add the bay leaves and thyme sprigs. Bring everything to a gentle simmer.
7. Slow Cook: Cover the pot with a tight-fitting lid and transfer it to the oven. Cook for 3 to 3.5 hours. Check it halfway through; if the liquid has reduced too much, add a splash of water. The stew is ready when the meat is falling off the bone and the sauce is thick and glossy.

Recipe Tips

• Skim the Fat: Oxtail is a fatty cut. Towards the end of cooking, you might see a layer of oil on top. Use a ladle to gently skim this off, or lay a piece of kitchen paper on the surface for a second to absorb it.
• Better the Next Day: Like most stews, this improves significantly if you make it a day ahead. The flavours meld, and the fat solidifies in the fridge, making it incredibly easy to remove before reheating.
• Don’t Skip the Wine Reduction: Letting the wine bubble and reduce slightly before adding the stock concentrates the flavour and removes the harsh alcohol taste, leaving just the richness.
• Serve with Texture: The meat is very soft, so serve it with something that has a bit of bite, like crusty sourdough or roasted root vegetables, rather than just soft mash.

What To Serve With Oxtail Stew

A creamy mashed potato is the traditional partner for this dish, acting as the perfect vehicle for that rich, dark gravy. For a lighter option, try polenta or a parsnip and potato mash which adds a lovely sweetness against the savoury beef.

If you want to mop up every drop of sauce, huge wedges of crusty bread or homemade dumplings are essential. Steamed greens like kale or tenderstem broccoli also help cut through the richness of the meat.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. This stew freezes beautifully; allow it to cool completely, then freeze in portions for up to 3 months. Defrost thoroughly in the fridge before reheating gently on the hob until piping hot.

FAQs

• Can I make this in a slow cooker? Yes. Brown the meat and veg as instructed, then transfer everything to a slow cooker. Cook on Low for 8–9 hours or High for 4–5 hours. You may need to reduce the sauce in a pan at the end to thicken it.
• Do I have to use wine? While wine gives the signature depth, you can substitute it with extra beef stock and a tablespoon of balsamic vinegar or Worcestershire sauce for acidity.
• Why is my meat tough? Oxtail requires time. If it’s still tough, it simply hasn’t cooked long enough. Put it back in the oven for another 30–45 minutes until it yields easily to a fork.

Nutrition

• Calories: 600 kcal
• Total Fat: 35g
• Saturated Fat: 15g
• Cholesterol: 130mg
• Sodium: 800mg
• Total Carbohydrate: 20g
• Protein: 45g

Try More Recipes:

• Hairy Bikers Parkin Recipe
• Hairy Bikers Onion Gravy Recipe
• Hairy Bikers Mulligatawny Recipe