You can’t beat a rich, hearty stew and without doubt oxtail makes the most flavoursome stews. This recipe is a lovely way to use oxtail in a richly flavoured stew with subtle Mediterranean flavours! Oxtail is one of those much under utilised cuts of meat but when slow cooked in a stew the bony, gelatinous chunks yield the most flavoursome stock and meltingly tender meat as in this oxtail stew with dates & pancetta. Serve with roasted squash and some couscous to soak up all the lovely juices.
Oxtail Stew with Dates & Pancetta
This slow cooked oxtail stew with dates and pancetta is perfect for serving all year round with its Mediterranean flavours.
- 1kg oxtail
- seasoned flour
- 3 tbsp olive oil
- 150g Dukeshill pancetta, diced
- 400g shallots, peeled
- 4 carrots, peeled and sliced into 1cm slices
- 6 Medjool dates, pitted and chopped
- 2 garlic cloves, peeled
- zest of 1 orange
- 3 bay leaves
- 15g fresh parsley, finely chop stalks, leaves for garnish
- ½ tsp allspice
- 1 cinnamon stick
- 300ml red wine
- 500ml beef stock
- Step 1 Heat the olive oil in a heavy based casserole pot over a medium to high heat. Roll the pieces of oxtail in the seasoned flour and sear on all sides in the pot. Once browned remove and put to one side.
- Step 2 Add the pancetta to the pot and cook for about 3-5 mins until browned and crispy. Return the oxtail to the pot along with any leftover seasoned flour.
- Step 3 Reduce to a medium heat and add the shallots, carrots, and parsley stalks. Cook for a few minutes.
- Step 4 Turn up the heat to high and pour in the red wine, stirring to scrape up all the sticky brown residue in the bottom of the pot.
- Step 5 Add the rest of the ingredients and bring to a gentle simmer before covering with a lid and transferring to a pre-heated oven at 150’C/130’C fan for 5 hours. Stir once or twice during the cooking time to ensure even cooking and top up with water if necessary.
- Step 6 Garnish with chopped parsley leaves and serve with roasted squash (any will do) and couscous.