Oxtail Stew With Cabbage And Potato Roulade Recipe

Name: Oxtail Stew With Cabbage And Potato Roulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp sunflower oil; 4 1/2 lbs oxtail, sliced into 2 inch rounds; 2/3 lb carrots, peeled and diced; 1 lb leeks, trimmed and sliced; 1 tsp tomato puree; 3 None bay leaves; 4 None cloves; 1 tbsp peppercorns; 4 None juniper berries; 1 cup red wine; 2 3/4 cups vegetable stock; 2 1/4 lbs starchy potatoes, peeled and chopped; 2 tbsp butter; 2 None egg yolks; 1/4 cup flour; 1 pinch grated nutmeg; 1 None small red cabbage; 1/3 cup cranberry sauce

Servings: persons

2 tbsp sunflower oil
4 1/2 lbs oxtail, sliced into 2 inch rounds
2/3 lb carrots, peeled and diced
1 lb leeks, trimmed and sliced
1 tsp tomato puree
3 None bay leaves
4 None cloves
1 tbsp peppercorns
4 None juniper berries
1 cup red wine
2 3/4 cups vegetable stock
2 1/4 lbs starchy potatoes, peeled and chopped
2 tbsp butter
2 None egg yolks
1/4 cup flour
1 pinch grated nutmeg
1 None small red cabbage
1/3 cup cranberry sauce

1
For the stew, heat the oil in a large pan, add the oxtail and sear over high heat for 2-3 mins, turning. Season then remove from the pan. Add the carrot and leek to the pan and saute for 2-3 mins. Stir in the tomato puree, bay leaves, cloves, peppercorns and juniper berries. Add the oxtail back into the pan. Pour in the wine and simmer until reduced by half. Pour in the stock then cover and simmer for 2 1/2 hours.
2
Meanwhile, for the roulade filling, cook the potatoes in salted, boiling water for 12-15 mins until tender. Drain and mash thoroughly. Mix the potatoes with the butter, 2 egg yolks, flour and nutmeg and season. Leave to cool completely.
3
Preheat the oven to 350u00b0F. Remove the tough outer leaves of the cabbage then peel off 12-14 large leaves. Blanch in batches in a saucepan of boiling water for 4-5 mins. Dry the leaves and slice down the thick central ridge so that they lay flat. Spread mashed potato over each leaf and add spoonfuls of cranberry sauce. Roll the cabbage leaves, wrap in foil to secure then bake for 50-60 mins.
4
Unwrap the cabbage rolls and leave to rest for 5-6 mins. Slice into rounds. Pick through the stew to remove the cartilage and tendons then divide between 4-6 bowls and arrange the sliced cabbage rolls on top.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tbsp sunflower oil, 4 1/2 lbs oxtail, sliced into 2 inch rounds, 2/3 lb carrots, peeled and diced, 1 lb leeks, trimmed and sliced, and more.

Yes, Oxtail Stew With Cabbage And Potato Roulade falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oxtail Stew With Cabbage And Potato Roulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions