Long and Slow Oxtail Stew Recipe by Chef Adrian Martin

Sometimes days you just need some good home cooked comfort food. Oxtail is one of those ingredients making a big revival, so pop down to your craft butcher, buy local and feast yourself on a hearty oxtail stew with the help of TV3’s Chef Adrian’s simple to follow recipe below.


2.5kg oxtail, chopped into 4cm chunks (ask your butcher to do this)
Camelina oil
2 medium leeks roughly chopped
2 medium carrots chopped
a few sprigs of fresh thyme
a few sprigs of fresh rosemary
4 cloves
2 heaped tablespoons plain flour
2 x 400 g tins of plum tomatoes
275 ml Craft Beer of your choice
3/4 pint beef stock
Worcestershire sauce
3 or 4 handfuls of kale desteemed and cooked in boiling salted water until tender (do this last second)

To serve

Traditional mashed potatoes with seasalt and lots of butter


In the oven at 200oC with two good pinches of seasalt place the beef on a tray for about 10-15 mins until a good colour is achieved.
In a saucepan sweat the leeks, celery, carrots, thyme, rosemary and cloves until tender. Normally takes about 5-10mins.
Once the veg has taken on some good golden colour at the flour and cook for 3 seconds. Then add the Craft Beer and reduce by half. Now add in the tomatoes, beef stock, worchestershire sauce and the oxtail from the oven along with the juices.
Cook on a medium to low heat covered with a lid for 1hour and a half to 2 hours until the meat falls off the bone and melts in the mouth. Don’t forget to season up with seasalt before you serve.
One cooked the liquid should be reduced but if not turn up the heat and give it a blast on a high heat.
Serve it all up with a layer of mash the oxtail stew on top (on or off the bone) and the blanched kale. Don’t forget to tuck in.
For the perfect oxtail soup pull the meat off the bone and loosen the sauce with hot water or beef stock.



Chef Adrian is the Ambassador for the Associated Craft Butchers of Ireland. Starting at a very young age, Chef Adrian trained in some of Ireland’s most renowned restaurants including Mac Nean House and Bon Appetit. He also holds a degree in culinary arts from the School Of Tourism Killybegs. He now travels the country spending a week in your local Craft Butcher, developing new product ideas, promoting the local Craft Butcher through television and radio, introducing school kids to their Craft Butcher shop, and conducting cookery demonstrations for charities. Adrian also writes his weekly and monthly columns for Woman’s Way Cookbook, Food For Thought and Woman’s Way Magazine. The Herald describes Adrian as “the new young up and coming talented celebrity chef”. Winning several awards from Chef Ireland 2013 Adrian is one not to be missed.


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