A stew of oxtail and onions for a cold night from Tender: A Cook and His Vegetable Patch (page 359) by Nigel Slater

  • bay leaves
  • double cream
  • onions
  • white wine
  • oxtail
  • whole grain mustard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Astrid5555 on February 17, 2013

    The star here is the sauce, which makes you want to lick your plate, absolutely incredible. I expected the meat to fall off the bones after 2 1/2 hours in the oven, however, it needed a lot of cutting to come off. Should have probably been in the oven for another hour, still nice though. Served with mashed potatoes and oven-roasted carrots.

  • Foodelf on March 17, 2012

    A totally different take on oxtails preparation and I loved it! The name says it all and a new approach to the traditional recipes for oxtails. I braised at 325 for 2 3/4 hours and the meat was meltingly tender. Served w/ flash sauteed spinach and mashed potatoes w/chives had the guests begging for more.

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