DukesHill Ingredients
1kg oxtail
Regular price
Regular price £0.00 Sale price £18.00
150g bacon, chopped
Regular price
Regular price £0.00 Sale price £7.00
Other ingredients
seasoned flour
3 tbsp olive oil
400g shallots, peeled
4 carrots, peeled and sliced into 1cm slices
6 Medjool dates, pitted and chopped
2 garlic cloves, peeled
zest of 1 orange
3 bay leaves
15g fresh parsley, finely chop stalks, leaves for garnish
½ tsp allspice
1 cinnamon stick
300ml red wine
500ml beef stock


Rated 5 stars by 1 users

You can’t beat a rich, hearty stew and without doubt, oxtail makes the most flavoursome stews. This recipe is a lovely way to use oxtail in a richly flavoured stew with subtle Mediterranean flavours! Oxtail is one of those much underutilised cuts of meat but when slow cooked in a stew the bony, gelatinous chunks yield the most flavoursome stock and meltingly tender meat as in this oxtail stew with dates & bacon. Serve with roasted squash and some couscous to soak up all the lovely juices.
Category Dinner
Serving 3
Prep Time 20 minutes
Cook Time 5.15 hours


  1. Step 1 Heat the olive oil in a heavy based casserole pot over a medium to high heat. Roll the pieces of oxtail in the seasoned flour and sear on all sides in the pot. Once browned remove and put to one side.

  1. Step 2 Add the bacon to the pot and cook for about 3-5 mins until browned and crispy. Return the oxtail to the pot along with any leftover seasoned flour.

  1. Step 3 Reduce to a medium heat and add the shallots, carrots, and parsley stalks. Cook for a few minutes.

  1. Step 4 Turn up the heat to high and pour in the red wine, stirring to scrape up all the sticky brown residue in the bottom of the pot.

  1. Step 5 Add the rest of the ingredients and bring to a gentle simmer before covering with a lid and transferring to a pre-heated oven at 150’C/130’C fan for 5 hours. Stir once or twice during the cooking time to ensure even cooking and top up with water if necessary.

  1. Step 6 Garnish with chopped parsley leaves and serve with roasted squash (any will do) and couscous.

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