Placeholder Image

Subtitles section Play video

  • 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.

  • And then I'm gonna show you three ways to take it. A fantastic oxtail stew with mash and greens.

  • Beautiful oxtail pappardelle, with lovely ragu of bashed up stew incredible!

  • You can do an incredible bit of oxtail soup. You're going to love this one.

  • First up I need two and half kilos of oxtail, you can get this from any butchers,

  • melt in your mouth, sweet and gorgeous and for those of you who don't know.

  • Oxtail stew is made from the ox's tail. And of course any meat on the bone is going to give you maximum flavour.

  • So it's going to give you the heartiest most delicious stew out there.

  • I want to 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 going to roast that until golden brown.

  • Around about twenty 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 of a pan. Couple

  • of tablespoons of olive oil. Let's put in carrots, celery, we go in with

  • the leeks. Just three or four little cloves. They honestly will will make a difference.

  • A good pinch of salt and pepper. This is our woody herbs selection here. Rosemary, thyme

  • and bay. And they'll give a savouryness and flavour that is just undeniable.

  • Let's cook this for another ten minutes. Let that oxtail 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 caramelisation

  • and if you try a little bit, big flavour, big sweetness.

  • I want some thickening agent. Two big heaped tablespoons of flour. It will pick up all

  • the residual oil that was put in there. And then were going to use some porter. The

  • malt in there is caramelised. It's big, squadgy, wadgy loving flavours right and we want that.

  • About 280mls goes in there. The first job of the porter is to sort of

  • take all the sticky caramelised goodness off 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.

  • Get the oxtail out and I'll go straight in the pan with all of that oxtail. And you're

  • going to fill the pan up, look at that. Add the water just to cover. It's going to

  • bring out all the flavour from out the bone. Put a little lid on top then I'm going to

  • cook that now for 5 to 6 hours. At 150 degrees Celsius. Just let time do the magic.

  • Okay guys, this has had 6 hours cooking. Slow cooking. Look at that!

  • Absolute gooey, tender, eat heaven. Look at the depth of colour and flavour we've got

  • here. Absolutely fantastic. What you can do is serve it up on the bone.

  • Or what I do is usually let it cool down a little bit, usually put on some rubber gloves.

  • Take a piece of the oxtail and just pinch it. And you can see how lovely and tender

  • that is. It's so close to the bone, the flavour is

  • ridiculous. And you just clean that bone and it comes away.

  • I've just taken a couple of minutes just to strip the meat off the bone.

  • Notice, that there's a big old rim around here and that is flavour, that will be more

  • delicious, more natural and more brilliant than any stock cube on the planet.

  • And then what I'm going to do is have a little taste. Right, so now I'm going to season it

  • 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

  • beautiful oxtail in so many different ways. First up, I'm going to put some pappardelle

  • in. This is fresh. You can use dried. Take a little spoon of this sauce, right? Four

  • spoons of that. There's more than enough. Then I'm just going to take a little Parmesan,

  • it's going to act like a little link between the pasta and the pasta water. Now I'll add

  • that to my lovely oxtail and it will make it stick around the pasta. And now the pasta's

  • ready. Drag it over. And then all we want to do is just move it

  • around. Oxtail parpadelle. Such a celebration of that

  • wonderful cut. Finish it with a little of that Parmesan. Gorgeous!

  • If I take a spoon of mash potato, and then a spoon of the oxtail with some quickly boiled

  • kales. That's a really nice dinner 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 then 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 and mash and beautiful

  • parpadelle 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 Food Tube.

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.

Subtitles and vocabulary

Operation of videos Adjust the video here to display the subtitles

B1 UK JamieOliver oxtail stew flavour bone lovely

Jamie's Easy Slow-cooked Beef Stew

  • 1710 217
    Chihyu Lin posted on 2014/11/23
Video vocabulary