This is proper British comfort food — slow-cooked oxtail, rich gravy and deep, warming flavour. A classic stew that’s been part of British kitchens for generations, built on patience, honest ingredients and time. No shortcuts, no gimmicks — just a traditional oxtail stew made for sharing, serving and savouring.

Serves: 4–6
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes

• Vegetable oil - 2tbsp
• Salt & Pepper - To taste
• Tomato Purée - 2 tbsp
• Worcestershire Sauce - 1 tbsp
• Fresh Thyme - 2 sprigs
• Bay Leaves - 2 - leaves

Toss the oxtail in flour, salt and pepper. Heat the oil in a large heavy-based pot and brown the oxtail well on all sides. Take your time here — colour means flavour. Remove and set aside.

In the same pot, add the onions, carrots and celery. Cook gently for 8–10 minutes until softened and golden. Stir in the garlic and tomato purée and cook for another minute.

Return the oxtail to the pot. Add Worcestershire sauce, thyme, bay leaves and stock. Bring to a gentle simmer, scraping up all those good bits from the bottom.

Cover and cook on a low heat for 3–4 hours, stirring occasionally, until the meat is tender and falling from the bone and the gravy is rich and glossy.

Remove the herbs, taste and adjust seasoning. Serve hot with buttery mash, rice, dumplings or crusty bread to soak up every drop.

This is British oxtail stew done properly — the way it’s meant to be eaten.