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Red Poll Shin and Oxtail Stew

  • Ready in:
  • Full cooking time is 4 hrs. Can be made ahead.
  • Serves:
  • 10
  • Complexity:
  • medium


  • 1 kg of beef shin, cut into large chunks
  • 1 small whole oxtail cut into sections
  • 800g chopped, peeled tomatoes (tinned are fine)
  • 4 onions (sliced)
  • 1 bottle of red wine
  • 6 carrots (in large chunks)
  • 2 bulbs of fennel (quartered)
  • fresh thyme, oregano and parsley
  • 1 tablespoon Agridulce Pimento (or smoked paprika)
  • salt and pepper
  • oil for frying
  • Method

    Heat a little oil in a large saucepan or oven proof casserole dish and brown the oxtail and shin pieces in batches.

    Set the browned meat to one side and then soften the onions a little in the bottom of the pan. Return the meat to the pan with the onions.

    Add the bottle of wine, the pimento and the tomatoes and bring to a slow simmer.

    Cook in a preheated oven for 2.5 hours at about 150c/Gas 3.  If you cannot fit it in the oven then simmer very gently on the hob instead.

    Remove from the oven stir well and add the carrots, fennel and herbs and cook for a further hour.

    Check the stew for seasoning and serve with dumplings.

    Comments (1)

    • Nicola Miller

      Nicola Miller

      03 April 2017 at 08:08 | #

      Good to see a recipe that isn't shy with the wine.

      And oxtail- so delicious, my favourite cut of beef.


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