I love this recipe. My tip: when you take the pan out of the oven, add a cup of water and put the pot on the stove, medium heat with the lid on for an hour. That will allow the steam to dissolve the gooey rim and you'll be able to incorporate it ALL into the stew. It also makes washing up afterwards less of a pain.
The last couple of years of life, my mother discovered Jamie’s cooking show. We would watch it. Thank you for bringing my mother joy at such a horrendous time in her life. Here I am after mother’s passing still watching and now, actually doing. This is awesome.
One month ago I made this oxtail stew with tiny potatoes and Irish beer - my whole family was in awe. The sticky rich gravy was highly appreciated by my mother, who prefers it for the restoration of her joint tissues. Today I'm making it again, watching this video to recall. Thanks, Jamie.
I'm Cuban, Puerto Rican and grew up eating Oxtail. The way we serve it is with white rice and fried plantains. Thanks for the video my Cookin Brother 👍
This technique makes the most delicious cottage pie. The depth of flavour takes the pie to new levels. According to my 16 year-old daughter, if you write 'PIE' in the mash it adds at least 30% more flavour. It also indicates that one of the ingredients is 'love'.
I like that he scraped the edges. I always do that when I cook but feel weird for doing it, now that I know Jamie Oliver does it, then I'm cool with it.
I love this! Three from one! Many people don't realize how delicious this cut of meat really is. Definitely a treat sometimes but boy are oxtails big on flavor. You could do so much with this. You never disappoint!
When I first got married I made oxtailstew but I had no idea what it was, I just bought it cos it looked good. You don't really see it in Butchers anymore
some might find it offensive that he peppers before roasting, adds leek before carrots are caramelizd, uses an excessive amount of bayleaf or slow cooks at 150°C
@@theevilascotcompany9255 Can't believe he said this actually comes from OX's Tails, LOL, , ( here's a secret it's from cow's tail) people should know there's not enough OX to supply all the stores across the country that carry these tails, cattle is raised for meet all across the world, is OX ? NO , some people don't even think about that they just to prefer to believe what someone says AMAZING 🇺🇲🦅🌍⚓ USMC
my mouth is watering!! i love Jamie Oliver's brilliant style of cooking and making use of one dish in different ways. He makes it so easy that anyone can do it!! Thank yu Jamie Oliver!!
@@hecatommyriagon655 My favourite is "faff". In the children's game Hangman, "faff" and "jazz" are the ultimate knockout combo. faff (verb; British slang) To waste time on an unproductive activity. faff (noun; British slang) An overcomplicated task, especially one perceived as a waste of time. You don't see it used as a noun much. Etymology: From a dialect word meaning "blow in gusts". Which makes it close to "huff", at Hangman difficulty 9.5.
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!
I really appreciate the different dish variations. It makes spending time to cook something so delicious even more worth it when you can portion for the week and still have variety.
Going to make this. Partner had surgery this morning, and he is not allowed to eat since 7am. He will be back around 5pm. Perfect for his hunger and winter season 😍
This was so amazing! I used two fresh tomatoes and added jalapeño and habanero chilis and added a table spoon of sugar. I also used red wine instead of Port Cuz that's what I had. I can't even tell you how much my friends loved it. Thanks so much. Next time I'll buy port and use that instead of red wine.
@@a.s.walidahmed5076 apple cider would do, but i just omitted that and made. It still was amazing. The best part is that the beef just melts in your mouth.
Born Rebel It really depends. At regular groceries they are cheap, but fancy grocery stores charge twice as much. In general, it is a cheap kind of beef, but still pricier than chicken. I think i paid $5.99 a pound for my last pack. The idea though is to use the flavor from the bones to make a killer stew. Then you can add a ton of potatoes, carrots, turnips, mushrooms,..., and the flavor turns it all into heaven. You can easily make a large family stew with a pound. If you just want the ox tails themselves, then it can get expensive because there is so much bone, but most people use a ton of veggies.
Born Rebel Just follow the recipe first. It takes a LONG time to cook. That said, you can eat a big pot for days, and it freezes exceptionally well. I suggest making a lot, freezing half or more, then eating for a few days.
havent see oxtail in a market before, what if i replace oxtail with regular beef, should it be cooked for 5-6 hours as well? and i dont have an oven. thx
***** Don't feel like making a video just to illustrate how to pour beer into a pot without dumping it all over the stove. Should be simple enough for you to figure out.
+Bob Papadopoulos thank god you're here. Your sentiments are noble and generous. And the substance of your remarks is never less than breathtaking. Let's hope you never, ever stop sharing.
I love the flavour and texture of oxtail. I'll make a big batch and preserve some in 350ml jars because I'm single and I can't eat it all in one day. Nice to have them on a shelf. Your ideas are inspiring and took away my idea of buying an electric crockpot.
This looks amazing. My only comment would be instead of browning the meat in the oven, brown it in the dutch oven that you cook the vegetables in, so that the fond or "caramelization" of the meat gets added to the stew, not a stray roasting pan
just looking at recipes for my son going to college using the slow cooker also the way in which you made everything from the oxtail is absolutely brilliant so many meals in one item used in the beef thanks Jamie
Campbell's,Heinz and Knorr used to put out oxtail soup in abundance in my city but I have'nt seen any for years so I made my own from oxtail on the bone.Not too successful but now I will try Jamie's recipe which looks so good.
I've been dying to find the time and excuse to make this. I've followed the recipe religiously (for a change) and it is 4 hours into cooking. So looking forward to having it with mashed kumara (sweet orange potato) tonight and then again tomorrow night as a soup. Thank you for this recipe. It DEFINITELY doesn't NEED any sugar... natural sugars in all the ingredients are enough. THANK YOU JAMIE for this recipe... it will become an all time favourite and over time, might alter slightly. Cheers Brenda
You called it "Insanely good oxtail stew", and you couldn't have named it better. Tried it once with combination of Oxtail+ osso buco. Will try it again tomorrow. Everybody LOVED it. Thanks for a great recipe, big success with minimal effort.
It is called a fond. It is very easy to make. Basically you roast veggies to caramelized (bring out it's natural surgar and intensify the flavour) it then he use the flour so the flour will absord the surgar that the veggies let out then mix with some liquid (water, wine,...etc) and kinda like veggie stock depends on how you cook it later :)
Sounds good! If you're from Indonesia, maybe you could help me with something... I've been wondering how to make my own boemboe (as we call it in the Netherlands, I guess it's something like bumbu over there) instead of buying the premade ones in the supermarket. Is it just throwing some herbs and spices together or is there more to it? If this is a very difficult question then please excuse me for my ignorance ;-)
Little advice for all of you. I love this dish and don´t have time to make it (because of work) but with a slow cooker this is the perfect dish. I put it all into the slow cooker leave the house (at 7) and come back at 5 and it is ready to eat. Invest in one, it makes such things so much easier (and more energy efficient than an oven)
do you brown the meat still? I found with slow cooker, it's still wise to brown the meat so if you do it in the morning , you gotta get up earlier to prep.
A great dish for lockdown! Your directions are very easy to follow. I varied your recipe a little by substituting potatoes and onions instead of celery and leeks. I also added beef broth and did not add tomatoes. Of course, the oxtail made all the difference. The flavor is so wonderful for any beef stew. It’s hard to get in the states, but I am so happy when I can find it. I make it several times during the winter months. It never fails to satisfy. Thanks for sharing all your recipes and techniques with us. Your son’s videos are also great! Keep on cooking for us amateurs!
Have you recently seen the Price on any OX Tails in your Supermarket or Butcher Shops, They are through the Roof. I never ever see any of the other Meat from Oxes For sale anywhere also Strange etc
My daughter is really health conscious and vegan and yet - she asked me the other day to make her this caserole. It is so lovely even a vegan salivates over it. I have even had orders from friends to make it. So simple but oh so delicious. I went and bought new ox tail today will make it again tomorrow night
00100000station I used to go to an Italian restaurant in Soho, London and with the Minestrone soup, the waiter would ladle in about 8 heaped ladle’s full and then ask if you wanted more!
If anyone is willing to go through the trouble, I like to gnaw on the soft bits of connective tissue and try and reach the bone marrow on those oxtails, cause 1 - I'm a barbarian, and 2 - they are some of the best bits of the whole stew.
Maurice K ours is similar, and there is a plethora of possibilities, but I personally brown the oxtail - on the bone - in some olive oil, then dice whatever vegetables I have to spare; so: onion, garlic, fresh ginger (if I have any), celery (optional), carrots and lightly fry them in a pressure cooker cannister before adding tomato paste, a little bit of red wine (optional), bay leaf (optional), Worcestershire sauce, soy sauce (optional), an oxtail stock cube... in Africa they are readily available, in England I need to order them from a South African/Zimbabwean shop online, plenty of water and then bring it to pressure and cook it until it is falling off of the bone.
Jamie. Youre like wine. Getting better with age! Brilliant three in one recipe combo. Loved it. Loved you missing throwing ingredients into the pot! Who cares!! Lol. Having fun right! I was so ready to go do this one until the "wait 5-6 hours" :( tomorrow then righty oh. Be a good lad. update: just spent 2hrs from viewing this recipe, getting all the ingredients, to the oven ready. Not too bad. I am so looking to try this, and to head what my fam says about it. The only variation i had to do was I did not have cloves, and this was my first time using leeks. Damn leeks are HUGE! I cut two stalks and had a huge pile of it. I wasn't sure about that part lol. And instead of Port, i used Cream Ale, figured it was as close as I could from my beer fridge. The recipe called for beef stock so i did 3/4 stock to 1/4 water in the last part. As well, 2.5kg of ox tail would run up about $40!! so i did 1kg and 1kg of stewing beef. My entire bill came out to about $72. Yikes! I can go out to eat on that... but ya, I know, I'll have plenty of left overs to freeze for several meals onward! Yes!
waht sucks with living in some parts of sweden is that there isnt any butchers that you just can go buy from the only place you can buy this meat is from the grocerystore
its the same in UK, not many good butchers left, all supermarket chains like tesco and the meat is injected with stuff to put the weight up (price up) and it all oozes out when you put it in pan, you cant really fry it properly, it kind of simmers in its own disgusting unnatural gunge that it has been injected with
manofknowledge1000 That sucks. I spent a bit of time in Northern Ireland and Scotland back in the 1990's and they still had butchers back then. Some places carried rabbits as well. I love rabbit. That is hard to find in the US (most people get their own).
This is what I call real honest to goodness cooking! I'm off to me butchers now for oxtail and when I get back home, after initial steps, will cook it in me slow cooker.....all day. Oh my! Cheers Jamie!
Franz Esteves you can freeze the stew. Just make sure it is completely cool before packing it for the freezer. Defrost it overnight in the fridge before reheating. I do it all the time with other recipes that simply taste better cooked in larger portions.
After watching this , im starting to think i can live alone forever, i dont really need a wife !!! seriously !! And if i will ever get married, im so gonna spoil her , cus i will be cooking alot
No doubt, the flavor and consistency of that oxtail stew will be heartily satisfying. I've sent the recipe to myself. I don't cook elaborate dishes, but I know this dish/stew will be worth the effort. My mouth is watering just from anticipating it. Thank you.
Gibt es in Deutschland eine gängige Biersorte, die mit einem englischen Porter vergleichbar wäre? Da der Alkohol eh verdampft, würde sich hier vom Geschmack her ein alkoholfreies Malzbier (Karamalz o.ä.) am ehesten eignen, oder?
I love this recipe. My tip: when you take the pan out of the oven, add a cup of water and put the pot on the stove, medium heat with the lid on for an hour. That will allow the steam to dissolve the gooey rim and you'll be able to incorporate it ALL into the stew. It also makes washing up afterwards less of a pain.
No one needs your tips thanks
The last couple of years of life, my mother discovered Jamie’s cooking show. We would watch it. Thank you for bringing my mother joy at such a horrendous time in her life. Here I am after mother’s passing still watching and now, actually doing. This is awesome.
Vaccine injury?
@@devondetroit2529 Brain injury?
One month ago I made this oxtail stew with tiny potatoes and Irish beer - my whole family was in awe. The sticky rich gravy was highly appreciated by my mother, who prefers it for the restoration of her joint tissues. Today I'm making it again, watching this video to recall. Thanks, Jamie.
I'm Cuban, Puerto Rican and grew up eating Oxtail. The way we serve it is with white rice and fried plantains. Thanks for the video my Cookin Brother 👍
This technique makes the most delicious cottage pie. The depth of flavour takes the pie to new levels.
According to my 16 year-old daughter, if you write 'PIE' in the mash it adds at least 30% more flavour. It also indicates that one of the ingredients is 'love'.
I like that he scraped the edges. I always do that when I cook but feel weird for doing it, now that I know Jamie Oliver does it, then I'm cool with it.
Straight up ay Killa don't forget those sides maximum flavor up in there cheers bruhs
I love this! Three from one! Many people don't realize how delicious this cut of meat really is. Definitely a treat sometimes but boy are oxtails big on flavor. You could do so much with this. You never disappoint!
Not so cheap anymore though unfortunately!
When I first got married I made oxtailstew but I had no idea what it was, I just bought it cos it looked good. You don't really see it in Butchers anymore
@@deeferry6520 in my local supermarkets - at the butcher counter and pre packages. However not as cheap as it was 7yrs ago
Why do these idiots come on sites that clearly say Beef Stew, or Lamb hotpot, and write stuff like " I dont like Beef ".
.. people
Tell me about it...
@@UmarFarooq-yx7rw and Muslims
Ist doch eh alles Gulasch.
So don't eat it Nobodys forcing you to eat any Beef period
I've been cooking this recipe for 8yrs i think and so far none of my invites have left home without serving at least twice....thank you Jamie!
Who is not drooling after, can't believe people disliked this, it's a bloody stew, not a political rally, get over yourselves & just enjoy life a bit.
Brian Wieden well it only has 1k dislikes so not as bad as other UA-cam vids
some might find it offensive that he peppers before roasting, adds leek before carrots are caramelizd, uses an excessive amount of bayleaf or slow cooks at 150°C
Well put. J.O.
The dislikes are from oxes.
@@theevilascotcompany9255 Can't believe he said this actually comes from OX's Tails, LOL, , ( here's a secret it's from cow's tail) people should know there's not enough OX to supply all the stores across the country that carry these tails, cattle is raised for meet all across the world, is OX ? NO , some people don't even think about that they just to prefer to believe what someone says AMAZING 🇺🇲🦅🌍⚓ USMC
my mouth is watering!! i love Jamie Oliver's brilliant style of cooking and making use of one dish in different ways. He makes it so easy that anyone can do it!! Thank yu Jamie Oliver!!
NOTE: If you have a very tight fitting lid the stew will NOT reduce as shown in the video. You may need to leave the lid slightly ajar.
Great point. When I first tried this, the pan was full of water/stock after five hours. I left a small spoon under pot lid during the cooking.
"ajar" is my favorite word in the english language, it sounds like what it is :)
@@hag9917: My favorite is gibberish.^_^
@@hecatommyriagon655 My favourite is "faff". In the children's game Hangman, "faff" and "jazz" are the ultimate knockout combo.
faff (verb; British slang) To waste time on an unproductive activity.
faff (noun; British slang) An overcomplicated task, especially one perceived as a waste of time.
You don't see it used as a noun much.
Etymology: From a dialect word meaning "blow in gusts". Which makes it close to "huff", at Hangman difficulty 9.5.
@@hecatommyriagon655 more than cockwomble?
Jamie discovered for me the love of cooking, I started cooking, I found it very exciting! Thank you!
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!
This looks amazing, perfect for something like a Christmas dinner, or any holiday dinner really.
DLG I agree. I followed and cooked this recipe 2 days ago and love it. Try that. You won’t be disappointed. 👍🏽
Never even eaten ox tail but this recipe made me drool. Have to try it.
Ox tail is superb!
It's Great as long as you cook long enough
Ox tail is too fatty and gross imo.
@@darthniloc6099 your head is too fatty and gross imo.
Oxtail soup was always my favourite growing up as a kid in England.
Just made this and it’s amazing. Quick tip for those who can’t get porter beer: using Guinness works really well too 😁
Any ideas for non alcoholic substitutes? Thanks so much 🫶🏻
The alcohol will cook away. It won't affect you. The beer is just for flavor
It took me all day to cook your stew. Well worth it. Delicious.
You don't need to stand over it all day though
I really appreciate the different dish variations. It makes spending time to cook something so delicious even more worth it when you can portion for the week and still have variety.
Going to make this. Partner had surgery this morning, and he is not allowed to eat since 7am. He will be back around 5pm. Perfect for his hunger and winter season 😍
fuuuckkk watched too many jamie oliver´s vids in a row and now im freaking hungry!!! i want some of that stew!!!
The struggle is real.
+shreder89 YUP!!
Very thankful I have some left over pork loin and gravy, going to eat it right now, and avoid his food videos for a week!
ALWAYS THE SAME
Same
This was so amazing! I used two fresh tomatoes and added jalapeño and habanero chilis and added a table spoon of sugar. I also used red wine instead of Port Cuz that's what I had. I can't even tell you how much my friends loved it. Thanks so much. Next time I'll buy port and use that instead of red wine.
Not port doofus. Porter beer, which is like a stout.
sorry - thats what i meant... Doofus
He used Porter beer, not port.
So you didn’t really follow the recipe then?
Myra Eliza Hon it’s not port, it’s porter, a kind of stout beer, a bit like Guinness but sweeter.
I was thinking this would go well with rice too!
Made this today with a diffrent cut of beef, it was still amazing! the beef just melts in ur mouth. ur the best Jamie! keep rocking.
Could you please suggest me anything nonalcoholic that I can use instead of the beer? Will apple cider vinegar do the job? Thanks!
@@a.s.walidahmed5076 apple cider would do, but i just omitted that and made. It still was amazing. The best part is that the beef just melts in your mouth.
Thanks!
I've cooked this so many times it's soooo good for the microbiome
this man is gonna turn me into a chef
+Mz. Bent
don't be turned into a chef darling,
My household has 2 chef's
All you got to do is look pretty for me
+John Smith Mmmmmmmm creepy
I'm also honestly turning into one...Thanks Oliver!
a chef of what? throwing bbqs fo yo homeboys?
Foer Hoen Yes as a Chef! Plan to start classes soon...
I do ox tails every winter. They are the ultimate stew meat.
Are they expensive?
Born Rebel It really depends. At regular groceries they are cheap, but fancy grocery stores charge twice as much. In general, it is a cheap kind of beef, but still pricier than chicken. I think i paid $5.99 a pound for my last pack.
The idea though is to use the flavor from the bones to make a killer stew. Then you can add a ton of potatoes, carrots, turnips, mushrooms,..., and the flavor turns it all into heaven. You can easily make a large family stew with a pound.
If you just want the ox tails themselves, then it can get expensive because there is so much bone, but most people use a ton of veggies.
Garry Perkins Thanks man, I've always loved oxtail soup from a tin but it would be nice to cook it properly.
Born Rebel Just follow the recipe first. It takes a LONG time to cook. That said, you can eat a big pot for days, and it freezes exceptionally well. I suggest making a lot, freezing half or more, then eating for a few days.
havent see oxtail in a market before, what if i replace oxtail with regular beef, should it be cooked for 5-6 hours as well? and i dont have an oven. thx
2:19 failed the no-look and poured beer on the stove like a right knob.
+Bob Papadopoulos Hahaha I hadn't even noticed, that's great
+Bob Papadopoulos Instruction unclear, beer ended up in the stomach.
+JMDSC1507 lmao. his eyes got wide as hell after he tasted it.
***** Don't feel like making a video just to illustrate how to pour beer into a pot without dumping it all over the stove. Should be simple enough for you to figure out.
+Bob Papadopoulos thank god you're here. Your sentiments are noble and generous. And the substance of your remarks is never less than breathtaking. Let's hope you never, ever stop sharing.
Jamie ...you are THE Best...thanks...we love you
I love the flavour and texture of oxtail. I'll make a big batch and preserve some in 350ml jars because I'm single and I can't eat it all in one day. Nice to have them on a shelf. Your ideas are inspiring and took away my idea of buying an electric crockpot.
You wouldn't be able to keep a meat stew in a jar on a shelf for longer than a day or two (food safety). Unless you meant your fridge shelf.
B GRN I'm pretty sure he meant a fridge, but true
Someone make an oven with the setting "Full Wack".
you know were the flavour comes from right...the ox tail has been absorbing ox excrement & farmer semen for 5 years.
@@leewilliams6208 Haha, funny
Whack
This stew is whack bro....XD
@Vlodec just for that little bit of extra loud.
Lovely. I'm going to try this stew with polenta.
This looks amazing. My only comment would be instead of browning the meat in the oven, brown it in the dutch oven that you cook the vegetables in, so that the fond or "caramelization" of the meat gets added to the stew, not a stray roasting pan
just looking at recipes for my son going to college using the slow cooker also the way in which you made everything from the oxtail is absolutely brilliant so many meals in one item used in the beef thanks Jamie
That little bit at the end... turning a stew into soup... bloody brilliant! I'm definitely gonna try that ASAP! :D
Jamie, I love this recipe. It’s best eaten with mash and greens though.
RIP carrot that goes missing at 1:20
What r u on about??
What are you talking about? That was the lucky one that was. It didn't get fried like the others :D
RUUUUN!!!!!
Lmbo!!
.i.
Campbell's,Heinz and Knorr used to put out oxtail soup in abundance in my city but I have'nt seen any for years so I made my own from oxtail on the bone.Not too successful but now I will try Jamie's recipe which looks so good.
Hi Jamie this is Ivana Williams from Canada I really enjoy watching you create such delicious meals . Thank you very much for sharing your recipes 👍👌
Jamie's the best chef in the world. Hands down!
Looks delicious but with my luck I would bite into all three of those cloves.
so toast and grind them.
😂😂
you can eat them aswell stupid ;-)
If u don't like chunky garlic use Handmixer or food processor
🤣
All them dishes in 5 minutes, wow.
This recipe WORKS! My daughter, who doesn't like to eat, really enjoyed this dish over rice! Thanks Jamie!
I've been dying to find the time and excuse to make this. I've followed the recipe religiously (for a change) and it is 4 hours into cooking. So looking forward to having it with mashed kumara (sweet orange potato) tonight and then again tomorrow night as a soup.
Thank you for this recipe. It DEFINITELY doesn't NEED any sugar... natural sugars in all the ingredients are enough.
THANK YOU JAMIE for this recipe... it will become an all time favourite and over time, might alter slightly.
Cheers
Brenda
I like the different uses for the same meat. Good video.
My Mum used 2 cook like that getting all the good bits off the bottom and around the rim. Best soups and stews known 2 man. Lip smackling good.
+Shirley Castle damn there's a lot of sexual innuendo in your comment
+Shirley Castle Emeril Lagasse calls them 'barnacles of love'. lol
+Rose H. lol good one
Shirley Castle
no, mine was
+LMTR14 LOL!
"that big old rim around here and that is flavor, and that is more delicious and brilliant than any stock cube in the planet"
SHOTS FIRED TO MPW
You called it "Insanely good oxtail stew", and you couldn't have named it better. Tried it once with combination of Oxtail+ osso buco. Will try it again tomorrow. Everybody LOVED it. Thanks for a great recipe, big success with minimal effort.
Yes Jamie! Absolutely smashing
1:51 aint no one gonna appreciate what the hell he did there? lol
For us chefs that's really easy to do
Alex Want what? Probably like 1% of chefs can do that
It is called a fond. It is very easy to make. Basically you roast veggies to caramelized (bring out it's natural surgar and intensify the flavour) it then he use the flour so the flour will absord the surgar that the veggies let out then mix with some liquid (water, wine,...etc) and kinda like veggie stock depends on how you cook it later :)
Nguyễn Anh the comment was referring to the spoon trick he did not anything to do with the cooking...
@@FirstLast-pk2of I think he plays drums as well if I recall correctly. Probably something he picked up doing that.
1:20 Till this day, that slice of carrot has never been found
Oxtail is so delicious, too bad so many people don't know about it.
some do, but it's misleading as it looks like nothing is on the bone really.
Oh yeah, of course some do, but to my opinion far too few...Do you have any favourite dish witth oxtail?
Strange Powers i'm from Indonesia and we have "sop buntut", its' basically a soup. just like jamie's but without the tomatoes :9
Sounds good! If you're from Indonesia, maybe you could help me with something... I've been wondering how to make my own boemboe (as we call it in the Netherlands, I guess it's something like bumbu over there) instead of buying the premade ones in the supermarket. Is it just throwing some herbs and spices together or is there more to it? If this is a very difficult question then please excuse me for my ignorance ;-)
Strange Powers not really...very required taste. Think the pasta will be the best for me
Thanks Jamie, ALWAYS love your cooking. Been following you since your first TV show - love your style and attitude. Thank you so much for your giving.
Little advice for all of you. I love this dish and don´t have time to make it (because of work) but with a slow cooker this is the perfect dish. I put it all into the slow cooker leave the house (at 7) and come back at 5 and it is ready to eat. Invest in one, it makes such things so much easier (and more energy efficient than an oven)
do you brown the meat still? I found with slow cooker, it's still wise to brown the meat so if you do it in the morning , you gotta get up earlier to prep.
I'm using a slowcooker right now for this recipe I browned the meat in the oven for 20 min and let the cooker do the rest. Probably turn out the same.
I love gelatinous, beefy ox tail!
Forget how to cook! How did you do that 1:51?
just leave it and move it around in the pot for some minutes
He means the spoon spinning....
youtube apple pie ho
He must play the drums
79Sarwar "
Wow, that looked amazing...
What I really appreciate about this, apart from a good recipe, is showing how easy it can be to adapt a good basic like a stew/ragu into other dishes.
A great dish for lockdown! Your directions are very easy to follow. I varied your recipe a little by substituting potatoes and onions instead of celery and leeks. I also added beef broth and did not add tomatoes. Of course, the oxtail made all the difference. The flavor is so wonderful for any beef stew. It’s hard to get in the states, but I am so happy when I can find it. I make it several times during the winter months. It never fails to satisfy. Thanks for sharing all your recipes and techniques with us. Your son’s videos are also great! Keep on cooking for us amateurs!
Damn you Jamie.. damn you. I was going to bed, and now i can't stop thinking about when to serve this for my friends... it looks to-die-for !.
I've made a variation of this. Oh my god delicious! I would cook it more often but oxtail is so expensive
I’m sure oxtail used to be the absolute cheapest cut... and I remember when fish was the cheapest meat the butcher sold!
Have you recently seen the Price on any OX Tails in your Supermarket or Butcher Shops, They are through the Roof. I never ever see any of the other Meat from Oxes For sale anywhere also Strange etc
Not sure if joking but it's just beef tail lol
My daughter is really health conscious and vegan and yet - she asked me the other day to make her this caserole. It is so lovely even a vegan salivates over it. I have even had orders from friends to make it. So simple but oh so delicious. I went and bought new ox tail today will make it again tomorrow night
I’ve made this recipe several times and I have to say beautiful
Notice how a trip to Italy changes a Brit's perspective on what a "little bit" of Parmesan is!
00100000station I used to go to an Italian restaurant in Soho, London and with the Minestrone soup, the waiter would ladle in about 8 heaped ladle’s full and then ask if you wanted more!
If anyone is willing to go through the trouble, I like to gnaw on the soft bits of connective tissue and try and reach the bone marrow on those oxtails, cause 1 - I'm a barbarian, and 2 - they are some of the best bits of the whole stew.
Maurice K I'm African, and we serve our oxtail stew on the bone as well! SO DELICIOUS! With kale and corn meal porridge. TO DIE FOR!
Adidas Love is your stew anything like this one? If not, can you give me the recipe? It sounds really interesting!
Maurice K ours is similar, and there is a plethora of possibilities, but I personally brown the oxtail - on the bone - in some olive oil, then dice whatever vegetables I have to spare; so: onion, garlic, fresh ginger (if I have any), celery (optional), carrots and lightly fry them in a pressure cooker cannister before adding tomato paste, a little bit of red wine (optional), bay leaf (optional), Worcestershire sauce, soy sauce (optional), an oxtail stock cube... in Africa they are readily available, in England I need to order them from a South African/Zimbabwean shop online, plenty of water and then bring it to pressure and cook it until it is falling off of the bone.
Sounds like an Italian ragu, but with several twists. It also sounds really good!
+Amthehardest Thank you.
I feel like throwing in some daikons and onions that should make it amazin
Jamie. Youre like wine. Getting better with age! Brilliant three in one recipe combo. Loved it. Loved you missing throwing ingredients into the pot! Who cares!! Lol. Having fun right! I was so ready to go do this one until the "wait 5-6 hours" :( tomorrow then righty oh. Be a good lad.
update: just spent 2hrs from viewing this recipe, getting all the ingredients, to the oven ready. Not too bad. I am so looking to try this, and to head what my fam says about it. The only variation i had to do was I did not have cloves, and this was my first time using leeks. Damn leeks are HUGE! I cut two stalks and had a huge pile of it. I wasn't sure about that part lol. And instead of Port, i used Cream Ale, figured it was as close as I could from my beer fridge. The recipe called for beef stock so i did 3/4 stock to 1/4 water in the last part. As well, 2.5kg of ox tail would run up about $40!! so i did 1kg and 1kg of stewing beef. My entire bill came out to about $72. Yikes! I can go out to eat on that... but ya, I know, I'll have plenty of left overs to freeze for several meals onward! Yes!
Thanks a lot Jamie!!!
I'm now trying to wipe the drool off my keyboard!!
Oxtail stew was Hemingway`s favourite.
waht sucks with living in some parts of sweden is that there isnt any butchers that you just can go buy from the only place you can buy this meat is from the grocerystore
the same about cheese, bread, vegetables...
its the same in UK, not many good butchers left, all supermarket chains like tesco and the meat is injected with stuff to put the weight up (price up) and it all oozes out when you put it in pan, you cant really fry it properly, it kind of simmers in its own disgusting unnatural gunge that it has been injected with
manofknowledge1000 That sucks. I spent a bit of time in Northern Ireland and Scotland back in the 1990's and they still had butchers back then. Some places carried rabbits as well. I love rabbit. That is hard to find in the US (most people get their own).
I ate that dish many times and I have to tell you that is awesome. Try to make it you don't regret.
Always Jamie’s is the best chef 👨🍳 ever ❤️❤️❤️❤️❤️❤️❤️💪🏻💪🏻💪🏻💪🏻💪🏻👏👏👏👏👏👍👍👍💯💯💯💯
I Cooked this and almost cried with happiness !!!!!
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.
Ja C really oxtail is pricey I get mine for free but it's from my own beef cattle so I didn't know
@@allaniedawn1667 cool
1:54 that's my excuse from now on.
Love it!!! My father used to make oxtail soup for me.
Just cooked this and dear god its the best stew I ever tasted!!!!!
3:46 that face you make when you forget to add salt.
I do this osso buco cut of beef, big bone lots of marrow lots of flavour
Vic Longdong That is the best way to eat osso bucco. I would that that over fillet steak any day
Literally smelled this dish when he uncovered it loll
You definitely did not. Your looking for a word opposite of "literal".
+stephan s you say tomato I say potato... Live goes on imagine that
+Victoria S. Arthur the tomato potato was intentional fyi
Was the "Live goes on" also intentional?
+ZeroChaos76 depends on which one makes
you feel better
This is what I call real honest to goodness cooking! I'm off to me butchers now for oxtail and when I get back home, after initial steps, will cook it in me slow cooker.....all day. Oh my! Cheers Jamie!
Thank you Jamie i love oxtail and just buy some today.I will surely try youre recipe!!
Yum 😋
LOL 2:16 completely missed the pot if you look on the side you see it everywhere.
I was wondering, can you keep the stew frozen? Like, if I make a huge pot of the stew, how to conserve it without rotting?
Franz Esteves you can freeze the stew. Just make sure it is completely cool before packing it for the freezer. Defrost it overnight in the fridge before reheating. I do it all the time with other recipes that simply taste better cooked in larger portions.
The weather is just on the Turn so I thought I'd do your stew. Lovely!! 😆
awesome recipe, making it the second time and of course a huge batch to freeze some. always coming back to this recipe
Foodgasm guaranteed xD
in Brazil we call this recipe Rabada
After watching this , im starting to think i can live alone forever, i dont really need a wife !!! seriously !!
And if i will ever get married, im so gonna spoil her , cus i will be cooking alot
No doubt, the flavor and consistency of that oxtail stew will be heartily satisfying. I've sent the recipe to myself. I don't cook elaborate dishes, but I know this dish/stew will be worth the effort. My mouth is watering just from anticipating it. Thank you.
Das Rezept ist der Hammer. Mache das öfters und habe gerade gestern wieder zwei Oxtails bestellt. Daumen hoch
It's Ramadan and I'm fasting. Why do I torture myself with these great videos?
Hazem Bata same here mate
Gibt es in Deutschland eine gängige Biersorte, die mit einem englischen Porter vergleichbar wäre? Da der Alkohol eh verdampft, würde sich hier vom Geschmack her ein alkoholfreies Malzbier (Karamalz o.ä.) am ehesten eignen, oder?
ich würdn dunkles hefe nehmen, aber is wohl einfach geschmackssache
vielleicht sowas wie schwarzer abt , ist schwarzbier aber ziehmlich süß (Malzbier müsste aber bestimmt auch nicht schlecht schmecken)
Pasta looked good but I'll take the taters and oxtails over that everyday...that looked awesome!
I made this but also added beef shank and short rib. Best stew I’ve ever made thanks to this video.
I just made this and ate it with pappardelle. It is amazing.
"Waddup Foochewbers"
I can't find Porter Beer. Is there any suitable replacement of it?
Just use a really dark beer that you like, it must be tastie for you (:
Martin like, guinness?
Yes, guinness works fine! (:
An inexpensive bottle of red wine is good too :D
trelawnny Red wine are also quite expensive at here (Indonesia), except for those whose labelled as "red wine"