Oxtail stew

Oxtail is our favorite meat, it’s so tender and the bones gives a lovely gelatinous broth afterwards. Let’s share one way to cook it! Use organic ingredients for the best taste.

Dinner is served!

Oxtail stew with root vegetables

  • Oxtail from the butcher
  • Celeriac
  • Turnip
  • Carrots
  • Garlic cloves
  • Fresh oregano
  • Green pepper
  • Cardamom seeds
  • Salt & pepper
  • Apple cider vinegar
Ingredients for this oxtail stew.

Chop the veggies and garlic and place in the bottom of a pot that can fit into the oven. Not all the celeriac may fit, but that’s fine. We prefer our Schlemmertopf clay pot. Add the oxtail on top, add the seasoning and sprinkle with some apple cider vinegar.

Can’t get enough of this lovely meat!

Put the lid on the pot and leave in the oven at 175°C for a couple of hours. When finished, remove the veggies and the dripping into a saucepan together with the celeriac that didn’t fit into the pot. Cook until the fresh celeriac is soft and than mash slightly with a blender.

Can you see how tender it is?

With this recipe I also share one of my “secret ingredient” things; green pepper together with cardamom seeds! You need to try it!

Enjoy your meal and don’t forget to save the bones for a bone broth!

/Cecilia & Magnus


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