Oxtail pot with gnocchi and broad beans
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Oxtail pot with gnocchi and broad beans

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Back in fashion after some decades in the culinary wilderness, oxtail, with its gutsy flavour and gelatinous texture, makes a great cheap stew.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 1 hour 45 mins Cook: 1 hour 45 mins
Serves 4 Serves 4
Good source of iron Good source of iron
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  • 750-850 grams Quality Mark oxtail
  • 1 onion, peeled and diced
  • 2 teaspoons minced fresh garlic
  • 1 x 45 gram packet of rich tomato soup mix
  • 5 cups light beef stock
  • 1 x 500 gram bag frozen broad beans
  • 1 x 400 gram packet plain potato gnocchi
  • 1 cup finely chopped celery leaves and/or stalks
  • 2 tablespoons chopped fresh mint


Brown the oxtail in a dash of oil in a lidded flameproof casserole dish. Add the onion and garlic and toss together in the hot dish.

Add the tomato soup mix and half the stock to the dish and cover. Simmer on top of the stove or cook in a 140 degree celsius oven for 1½-2 hours or until the meat falls from the bones.

Lift the meat from the sauce and when cool enough to handle, pull the meat from the bones, discarding excess fat. Allow the sauce to sit (this will allow the fat to rise to the top, so it can be skimmed off) while preparing the beans and gnocchi.

Blanch the broad beans for 2-3 minutes in boiling water. Refresh under cold water and peel. Cook the gnocchi in boiling salted water (the time will depend on variety and style, but usually about 3-5 minutes is enough). Drain well.

Return the meat to the casserole dish along with the beans, gnocchi, remaining stock, celery and mint. Warm through and serve in deep bowls accompanied with mashed swedes or pumpkin if wished.

This recipe is courtesy of Allyson Gofton's cookbook, Good Food Made Simple, photography by Alan Gillard
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 792g
Energy kJ (kcal) 2285 (546)
Protein (g) 48.8
Fat (g) 20.2
Saturated (g)
Carbohydrate (g) 38.7
Sugars (g)
Sodium (mg) 729
Iron (mg) 8.1
Zinc (mg) 11.9
Vitamin B12 (ug) 5.6
Vitamin D (ug) NA
Selenium (ug) 9.4
  • Oxtail is a delicious cut with a high ratio of fat and bone relative to meat, so it's important to simmer gently, the fat will then rise to the top and pool on the surface of the casserole, ensuring it can easily be skimmed off. Brown the meat well for casseroles - it adds flavour and colour.

Freeze Me

  • Leave the casserole refrigerated overnight. Lift off any fat that rises to the top and transfer the casserole to a freeze-proof container. Label and freeze. Use within 6 months. Defrost in the refrigerator before reheating and adding the gnocchi and broad beans. On reheating, the casserole may require extra liquid - use water or beef stock.

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