Name: Oxtail stew
Total time: 3 h 35 min
Yield: 1
Cuisine: british
Ingredients: 50 g plain flour; 2.5 kg quality trimmed oxtail, cut into rounds (ask your butcher to do this); 500 g shallots; 3 cloves of garlic; 5-6 5cm pieces of ginger; olive oil; 1 teaspoon ground cloves; 1 whole nutmeg for grating; 1 large orange or 2-3 strips of dried orange peel; 1 punnet of dates (soft, such as medjool, or semi-dried work best); balsamic or sherry vinegar; 1 large bunch of kale; 3 thick slices of streaky bacon; 1 clove of garlic; 1 fresh red chilli or to taste

Oxtail stew

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Total Time:
3 hours 35 minutes

Trendy oxtail stew with orange, dates, and spices for a flavorful twist. Perfect for cozy winter nights and delicious as leftovers mixed with pasta.

Ingredients:

50 g plain flour
2.5 kg quality trimmed oxtail, cut into rounds (ask your butcher to do this)
500 g shallots
3 cloves of garlic
5-6 5cm pieces of ginger
olive oil
1 teaspoon ground cloves
1 large orange or 2-3 strips of dried orange peel
1 punnet of dates (soft, such as medjool, or semi-dried work best)
balsamic or sherry vinegar
1 large bunch of kale
3 thick slices of streaky bacon
1 clove of garlic
1 fresh red chilli or to taste

Instructions:

Preheat the oven to 200ºC/gas 6. Season flour with sea salt and black pepper. Dredge oxtail in the seasoned flour. Cook shallots and garlic in oil until fragrant. Transfer to ovenproof dish. Brown oxtail in oil, then place over shallots. Add cloves, ginger, nutmeg, and orange peel. Cover with water. Bake for 15 minutes, then reduce temperature to 140ºC/gas 1. Simmer for 2 hours 30 minutes, checking liquid level occasionally. Add dates and vinegar. Cook for another 30 minutes until dates are plump. Blanch kale, then fry bacon, garlic, and chili. Serve oxtail with dates, juices, and braised kale.

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