5 interesting flavours to add to your oxtail stew

Add 2 x 400 g cans chopped tomatoes, sea salt and freshly ground black pepper to taste. Cook covered on a low heat for 3 hours, or in the oven at 120°C. View the full oxtail tomato bredie recipe here.

It’s best to add the red wine about halfway through cooking the dish. Try the full dad’s oxtail recipe here.

Red wine not your thing? Use 2 cups of your favourite Port. Add 1 x 100 g mixed dried fruit, 10 prunes and 3 cinnamon sticks with the Port and 2 cups beef stock. Reduce the heat and simmer gently for 1½ hours, or until the meat is very tender and the juices turn sticky. View the full pot-roasted sticky oxtail with Port and dried fruit recipe here.

Once the oxtail is browned, transfer the oxtail to an ovenproof dish, and cover with a lid and some tinfoil. Place in the oven and slowly roast for 2 ½ to 3 hours, until the oxtail is caramelised and tender. Try the full recipe for caramelised oxtail pot pie here.

Steam 4 peeled pears and 4 bulbs of fennel until soft but still crisp. Plate the oxtail, then add a steamed pear and bulb of fennel to each serving. Try the full oxtail with pears and fennel recipe here.

Discover more slow-cooked recipes here.

What’s your favourite way to make oxtail? Tell us in the comments below.