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Word up Food Tubers, okay. Jamie Oliver here, very excited. We're going to cook a beautiful slow cooked beef stew and we're going to use the cut which is oxtail.
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And then I'm gonna show you three ways to take it. A fantastic oxtail stew with mash and greens.
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Beautiful oxtail pappardelle, with lovely ragu of bashed up stew incredible!
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You can do an incredible bit of oxtail soup. You're going to love this one.
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First up I need two and half kilos of oxtail, you can get this from any butchers,
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melt in your mouth, sweet and gorgeous and for those of you who don't know.
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Oxtail stew is made from the ox's tail. And of course any meat on the bone is going to give you maximum flavour.
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So it's going to give you the heartiest most delicious stew out there.
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I want to very generously season it with black pepper and sea salt. Just a little bit of oil.
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I've got the oven on full whack and I've preheated a tray.
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Straight in there. So we're going to roast that until golden brown.
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Around about twenty minutes should do it.
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So with any kind of stew, we've got lovely fragrant vegetables. Carrots, celery and two
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humdingers of leeks. We need a nice casserole style of a pan. Couple
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of tablespoons of olive oil. Let's put in carrots, celery, we go in with
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the leeks. Just three or four little cloves. They honestly will will make a difference.
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A good pinch of salt and pepper. This is our woody herbs selection here. Rosemary, thyme
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and bay. And they'll give a savouryness and flavour that is just undeniable.
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Let's cook this for another ten minutes. Let that oxtail roast for another ten minutes.
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Fast forward it and I'll come back and tell you what to do next.
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Okay lovely people. Have a little look in here, that's not actually burnt, that's caramelisation
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and if you try a little bit, big flavour, big sweetness.
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I want some thickening agent. Two big heaped tablespoons of flour. It will pick up all
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the residual oil that was put in there. And then were going to use some porter. The
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malt in there is caramelised. It's big, squadgy, wadgy loving flavours right and we want that.
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About 280mls goes in there. The first job of the porter is to sort of
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take all the sticky caramelised goodness off the bottom. We're going to go in with two
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tins of tomatoes. Just bash those up. They'll fall apart in the long cooking.
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Get the oxtail out and I'll go straight in the pan with all of that oxtail. And you're
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going to fill the pan up, look at that. Add the water just to cover. It's going to
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bring out all the flavour from out the bone. Put a little lid on top then I'm going to
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cook that now for 5 to 6 hours. At 150 degrees Celsius. Just let time do the magic.
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Okay guys, this has had 6 hours cooking. Slow cooking. Look at that!
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Absolute gooey, tender, eat heaven. Look at the depth of colour and flavour we've got
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here. Absolutely fantastic. What you can do is serve it up on the bone.
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Or what I do is usually let it cool down a little bit, usually put on some rubber gloves.
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Take a piece of the oxtail and just pinch it. And you can see how lovely and tender
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that is. It's so close to the bone, the flavour is
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ridiculous. And you just clean that bone and it comes away.
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I've just taken a couple of minutes just to strip the meat off the bone.
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Notice, that there's a big old rim around here and that is flavour, that will be more
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delicious, more natural and more brilliant than any stock cube on the planet.
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And then what I'm going to do is have a little taste. Right, so now I'm going to season it
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with a little salt. I'm going to use a little bit of Worcestershire sauce. About one tablespoon is probably sufficient. You can use that
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beautiful oxtail in so many different ways. First up, I'm going to put some pappardelle
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in. This is fresh. You can use dried. Take a little spoon of this sauce, right? Four
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spoons of that. There's more than enough. Then I'm just going to take a little Parmesan,
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it's going to act like a little link between the pasta and the pasta water. Now I'll add
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that to my lovely oxtail and it will make it stick around the pasta. And now the pasta's
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ready. Drag it over. And then all we want to do is just move it
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around. Oxtail parpadelle. Such a celebration of that
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wonderful cut. Finish it with a little of that Parmesan. Gorgeous!
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If I take a spoon of mash potato, and then a spoon of the oxtail with some quickly boiled
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kales. That's a really nice dinner there. If I wanted to make a beautiful little soup.
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Take some of that lovely oxtail stew and we'll take some of the water and then just take
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it to the consistency you want. A little crostini off the side of a bowl.
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And that is beautiful. So guys, soup, stew and mash and beautiful
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parpadelle all made from the gorgeous oxtail. Lots of love guys, thanks ever so much . And
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enjoy the oxtail! Please comment on the box below and check
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out some of the other chefs on Food Tube.