This tasty, comforting stew is served with a creamy mash of root vegetables. 


  • 1 oxtail, separated joints

  • salt and pepper

  • olive oil

  • 1 medium yellow onion, chopped

  • 1 celery rib, chopped

  • 1 large carrot, chopped

  • 2 cups stock, beef

  • 2 cups of red wine

  • 3 whole cloves garlic, peel still on

  • bay leaf

  • sprig of thyme

  • parsley

  • Mash

  • 1 parsnips, cut into 1-inch segments, large pieces also cut lengthwise

  • 1 turnips, cut into 1-inch pieces

  • 2 waxy potatoes, peeled, chopped

  • 1/2 celeriac, chopped

  • cream

  • butter


  • 1.

    Pat dry oxtail with paper towels. Sprinkle oxtails all over with salt and pepper. Heat 1 tablespoon of olive oil on medium to high heat in a pan. Working in batches, sear the oxtails on all sides until golden brown. Use tongs to remove oxtails to a plate, setting aside.

  • 2.

    Melt a knob of butter in the pan, add onion, carrot, and celery, bay leaf and sprig of thyme. Cook for a few minutes until onions are translucent. Return oxtail to the pan. Add the whole garlic cloves, wine and enough stock to cover the oxtail. Bring to simmer. Reduce heat to low. Cover and cook for 1 ½ to 2 hours, until meat is fork tender.

  • 3.

    For the multimash, cook parsnip, turnip, celeriac and potatoes in a pot of salted boiling water for 20 – 30 minutes. Remove from heat and strain. Return the vegetable back to the pot with a knob of butter, salt and cream. Mash.

  • 4.

    Garnish oxtail stew with freshly chopped parsley, served on a bed of multimash.

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