word up foodtubers okay Jamie all over
here very excited we're gonna cook a
beautiful slow-cooked beef stew and
we're gonna use the cut which is oxtail
and then I want to show you three ways
to take it fantastic oxtail stew with
mashed and greens beautiful octo
pappardelle with lovely ragout of
bashed-up jus incredible you could do a
beautiful bit of oxtail soup you're
gonna love this point first up I need
two and a half kilos of oxtail you can
get this from any butchers
melt-in-your-mouth for sweet and
gorgeous and for those of you that don't
know oxtail shoe is made from the Oxus
tail and of course any meat cooked on
the bone is gonna give you maximum
flavor so it's gonna be the heartiest
most delicious chew out there I want a
very generously season it with black
pepper and sea salt just a little bit of
oil I've got the oven on full whack and
I've preheated a tray straight in there
so we're gonna roast that until golden
brown around about 20 minutes should do
it so with any kind of stew we've got
lovely fragrant vegetables carrots
celery and two humdingers of leeks we
need a nice casserole style pan a couple
of tablespoons of olive oil let's put in
carrots celery go in with the leeks just
three or four little cloves they
honestly will they'll make a difference
so that goes into the base good pinch of
salt and pepper this is our woody herb
selection here rosemary thyme and bay
and they will give a savoriness and
flavor that is just undeniable let's
cook this for another ten minutes let
that off to tail roast for another ten
minutes
fast-forward it and I'll come back and
tell you what to do next okay lovely
people have a little look in here that's
not actually burnt
that's caramelization and if you try a
little bit big flavor big sweetness I
want some thickening agent two heaped
tablespoons of flour that will pick up
all the residual oil that was originally
put in there and then we're going to use
some Porter the Moulton there's care
it's just big squad gyg loving little
flavors right and we want that about 280
mils goes in there the first job of the
porter is to sort of take all the sticky
caramelized goodness of the bottom we're
going to go in with two tins of tomatoes
just bash those up they'll fall apart in
the long cooking I'm going to get the
oxtail out and I want to go straight in
to the pan with all of that oxtail and
you're gonna fill the pan up look at
that
add the water just to cover is going to
bring all the flavor out of the bone put
a little lid on top and I'm gonna cook
that now for five to six hours at 150
degrees Celsius just let time do the
magic okay guys this is add six hours
cooking slow cooking look at that
absolute gooey tender meaty heaven look
at the depth of color and flavor we got
here absolutely fantastic
what you can do is serve it like this on
the bone or what I'm going to do is I
normally let it cool down a little bit
but you can put on some rubber gloves
take a piece of the oxtail and we just
pinch it really and you can see how
lovely and tender that is it's so close
to the bone the flavor is ridiculous
okay and you just clean that bone and it
comes away I've just taken a couple of
minutes to strip all this meat off the
bone notice that there's a big old rim
around here and that is flavor that will
be more delicious more natural and more
brilliant than any stock cube on the
planet and then what I'm gonna do is
have a little taste right so now I'm
gonna season it with a little salt I'm
gonna use a little bit of Worcestershire
sauce about one tablespoon is probably
sufficient you can use that beautiful
oxtail in so many different ways first
up I'm gonna put some pappardelle in
this is fresh but you could use dried
take a little spoon of this sauce right
four spoons of that is more than enough
and then I'm just gonna take a little
parmesan I'm using it as a kind of link
between the pasta and the pasta water
and I'll add that to my lovely oxtail
and it'll make it stick around the pasta
so now the pastas ready
drag it over and then all we want to do
is just move it around oxtail
pappardelle such a celebration of that
wonderful cut finish it with a little
bit of Parmesan gorgeous if I take a
spoon of mashed potato and then spoon of
the oxtail with some quickly boiled
chaos that's a really nice little dinner
right there if I wanted to make a
beautiful little soup take some of that
lovely oxtail stew and we'll take some
of the water and just take it to the
consistency you want a little crostini
off the side of a bowl and that is
beautiful
so guys soup stew ermash and beautiful
pappardelle all made from the gorgeous
oxtail lots of love guys thanks ever so
much and enjoy the oxtail please comment
on the box below and check out some of
the other chefs on foodtube take care
guys
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you