Cattle of Choice for Lifestyle and Performance

Oxtail Stew

Oxtail Stew

Oxtail Stew


  • 2 oxtails
  • 1/2 cup flour
  • salt, pepper
  • 3 tablespoons oil
  • 2 medium onions
  • 30 g (1 oz) butter
  • 2 large carrots
  • 4 cups water
  • 3 beef stock cubes
  • parsley
  • 1 bayleaf


  1. Wash tails, cut into pieces, toss in flour seasoned with salt and pepper. Heat oil in large pan, brown meat well, remove from pan. Peel and thinly slice onions, brown lightly in pan, add butter and sliced carrots, saute 5 minutes. Add water, crumbled stock cubes, few sprigs of parsley and bayleaf. Bring to the boil, stirring; return meat to pan, reduce heat, cover, simmer 2 hours. Allow to cool, skim off fat (cool, then refrigerate for several hours or overnight; remove fat which will have set firmly at top). Simmer further 1 hour. Remove bayleaf.

Taken from an early 1980s Women’s Weekly collection.

Logo: Narramidgee Xhosa by Woodmagic Hedgehog 3rd from Colorado Sheila (imported American cow), bred by life-member John Thompson.
Header image depicts Dexter Cattle evolving out of the mists of time and includes an adaptation of Ballycarbery Castle, County Kerry, Ireland.