Oxtail Stew is lip-smackingly tasty. Rich, unctuous gravy and meat that has fallen off the bones. It’s a dish that’s ideal to put together and leave simmering in a low oven or slow cooker in tomatoes and wine in the morning and come home to hours later. The oven having done all the work needed to transform it. This isn’t a fancy dish – it’s proper peasant food.
I love to serve the oxtail tossed through thick ribbons of pappardelle (you could substitute tagliatelle if you prefer) and grate Parmesan over the top but it’s just as delicious with creamy mashed potato and spring greens. Leftovers can be transformed into oxtail soup the next day with the addition of some more water to thin it to the right consistency.
Pappardelle
