Jamie's Easy Slow-cooked Beef Stew
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 usethe cut which is oxtail. And then I'm going
to show you three ways to take it.A fantastic oxtail stew with mash and greens.
Beautiful oxtail pappardelle, with lovelyragu of bashed up stew incredible!
You can do an incredible bit of oxtail soup.You're going to love it.
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 thoseof you who don't know. Oxtail stew is made
from the ox's tail. And of course any meaton the bone is going to give you maximum flavour.
So it's going to give you the heartiest mostdelicious stew out there.
I want to very generously season it with blackpepper 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 shoulddo it.
So with any kind of stew, we've got lovelyfragrant 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 ourwoody herbs selection here. Rosemary, thyme
and bay. And they'll give a savouryness andflavour that is just undeniable.
Let's cook this for another ten minutes. Letthat oxtail roast for another ten minutes.
Fast forward it and I'll come back and tellyou what to do next.
Okay lovely people. Have a little look inhere, 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 heapedtablespoons 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 offthe bottom. We're going to go in with two
tins of tomatoes. Just bash those up. They'llfall apart in the cooking.
Get the oxtail out and I'll go straight inthe pan with a;; 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 degreesCelsius. Just let time do the magic.
Okay guys, this has had 6 hours cooking. Slowcooking. Look at that!
Absolute gooey, tender, eat heaven. Look atthe 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 alittle bit, usually put on some rubber gloves.
Take a piece of the oxtail and just pinchit. 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 andit comes away.
I've just taken a couple of minutes just tostrip the meat off the bone.
Notice, that there's a big old rim aroundhere and that is flavour, that will be more
delicious, more natural and more brilliantthan any stock cube on the planet.
And then what I'm going to do is have a littletaste. Right, so now I'm going to season it
with a little salt. I'm going to use a littlebit of worcestershire sauce. You can sue 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. Takea 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 betweenthe pasta and the pasta water. Now I'll add
that to my lovely oxtail and it will makeit stick and 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 ofthat Parmesan. Gorgeous!
If I take a spoon of mash potato, and thena 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'lltake some of the water and then just take
it to the consistency you want. A little crustinioff 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.
Jamie makes this beautiful beef stew using oxtail for an amazing on-the-bone flavour. Then he takes it three different ways - with pasta, on Mash and as a soup. Amazingly versatile and incredibly tasty. You can make it on the hob or in a slow cooker too. What do you put in your stew? Any family tips you can share with the Food Tube Family? Let us know in the comments below. Full recipe is available here: http://goo.gl/YzgCvp Like to know more about the Porter Beer Jamie uses? The Craft Beer Boys have all the answers and more: http://goo.gl/PGljgQ And take a look at our food and drink pairing website to find a cocktail to match to this dish http://jamieol.com/OLf5Kt Links from the video: Gennaro Lamb Stew | http://goo.gl/DmvsTu More Food Tube videos | http://goo.gl/JrIwlA Subscribe to Food Tube, it's free! | http://goo.gl/UEswfs Music: Capital Collision | Ten To Two | http://goo.gl/rpnJHq Brightlight City | Shortcuts | http://goo.gl/2KF9S3 For more nutrition info, click here: http://jamieol.com/D3JimM Jamie Oliver's Food Tube | http://goo.gl/EdJ0vK Subscribe to Food Tube | http://goo.gl/v0tQr Twitter: https://twitter.com/JamiesFoodTube Tumblr: http://jamieoliverfoodtube.tumblr.com/ Facebook | http://goo.gl/7R0xdh More great recipes | http://www.jamieoliver.com #FOODTUBE x