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Oxtail stew with pumpkin and cinnamon from Ottolenghi: The Cookbook (page 118) by Yotam Ottolenghi and Sami Tamimi

  • shallots
  • bay leaves
  • carrots
  • cinnamon sticks
  • rosemary
  • lemons
  • oranges
  • parsley
  • whole star anise
  • thyme
  • canned tomatoes
  • pumpkins
  • oxtail
  • red wine

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Notes about this recipe

  • Eat Your Books

    Butternut squash can be used instead of pumpkin.

  • Astrid5555 on December 16, 2018

    We adults enjoyed it a lot, the kids not so much. I found it quite simple and not very involved for an original Ottolenghi recipe. I streamlined it by also using only one Dutch oven throughout the whole recipe to avoid dirtying multiple pots as per the suggestion of another reviewer.

  • twoyolks on November 06, 2015

    This was simply okay. Despite using oxtail, there wasn't much beefy flavor and none of the flavor of the spices came through. The texture of the pumpkin was a bit stringy. Finally, there was a bit of a bitter flavor throughout the stew.

  • amraub on October 24, 2012

    Made with regular beef stew meat instead of oxtail. Used butternut squash instead of pumpkin and canned whole tomatoes instead of chopped. Did need more liquid during the oven cooking time. Very good even without the oxtail and the meat came out very tender. Didn't get quite as much flavour from the spices and herbs as I expected. Used a Dutch oven throughout the recipe to avoid dirtying multiple dishes.

  • owaint on November 22, 2010

    A very good spicy stew recipe. Ox cheeks work well to and are easier to eat than oxtail - might even be worth using the cheeks as a main meat but sticking some of the thin oxtail pieces you get in to give some bone flavour/gelatin. Probably needs some water/stock adding before going in the oven. Be careful with the orange zest, doesn't need much. Serve with just some garlic bread, it's substantial enough to not need much else.

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