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Oxtail Stew

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Oxtail Stew

Slow-simmered oxtail in a rich, fatty broth.

~460 kcalper serving~58g protein~0g carbs~26g fat

Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 1.

Ingredients

  • 500 g Oxtail
  • to taste Salt
  • enough to cover Water

Cooking Steps

  1. Place the oxtail in a large pot and cover completely with water.

  2. Add a generous pinch of salt, then bring to the boil over high heat.

  3. Skim off any grey foam that rises to the surface in the first 10-15 minutes; this keeps the broth clear.

  4. Reduce the heat to a low simmer, cover, and cook for 3-4 hours, topping up water if it drops below the meat, until the oxtail is fork-tender and falling from the bone.

  5. Taste the broth and adjust the salt if needed.

  6. Skim any excess fat from the surface, then serve the oxtail warm in its broth.

Plant & Growing Tips

Carrots

  • Not in the recipe – grow them to add a sweet, earthy depth and bulk to the stew.
  • Sow carrot seeds directly into finely prepared, stone-free soil in full sun after the last frost, ensuring consistent moisture for germination.
  • Thin seedlings to 2-4 inches apart once they are a few inches tall to allow roots to develop properly.

Parsley

  • Not in the recipe – grow it to add a fresh, herbaceous garnish that brightens the rich stew.
  • Plant parsley seeds or seedlings in a pot or garden bed with well-drained soil in a spot that gets morning sun and afternoon shade.
  • Keep the soil consistently moist but not waterlogged for best growth.

Natural Pest Control

  • Use a physical barrier like horticultural fleece or fine netting around your carrot patch to prevent the carrot root fly from laying eggs.
  • Spray parsley plants with a strong stream of water or a neem oil solution to dislodge and deter aphids.

Harvest

Carrots

  • Harvest carrots when their shoulders emerge from the soil and they reach a desirable size, typically 1-2 inches in diameter, by gently pulling them up.
  • Harvest before they become too large and woody, which can affect their flavor and texture.

Parsley

  • Snip outer stems near the base as needed, allowing the inner leaves to continue growing, which encourages more bushy growth.
  • Harvest regularly to promote new growth and prevent the plant from going to seed too early.

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