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Marmite Whiskey Oxtail

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A stew with a kick.

A stew with a kick.

Ingredients

Serves: 4

Metric Cups
  • 500 grams oxtails
  • 3 tomatoes (peeled and seeded)
  • 1 onion (chopped)
  • 300 millilitres brown onion soup
  • 3 teaspoons marmite
  • 150 millilitres worcestershire sauce
  • 1 part whiskey
  • salt
  • pepper
  • 17⅔ ounces oxtails
  • 3 tomatoes (peeled and seeded)
  • 1 onion (chopped)
  • 11 fluid ounce brown onion soup
  • 3 teaspoons marmite
  • 5 fluid ounce worcestershire sauce
  • 1 part whiskey
  • salt
  • pepper

Method

Marmite Whiskey Oxtail is a community recipe submitted by MeJane and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

You will need a covered pot or casserole dish (clay pot recommended).

  • To a bowl containing the chopped onions and tomatoes, add the Worcestershire sauce Add the hot stock or soup, the marmite and ground cloves. Mix well, making sure that your marmite has dissolved into the mixture.
  • Add tot whisky and S&P to taste.
  • Put your oxtail rounds into your casserole dish or pot and cover with your sauce. Put your lid on your dish/pot and put into the oven Roast at 220 degrees C for 1 hour.
  • Turn the oven down to 140 degrees C and roast for another 3 hours, checking now and again and adding water if there is not enough moisture.
  • Take your stew out of the oven and let it cool for about 10 minutes,
  • serve with sweet potatoes and your favourite green vegetable.
  • You will need a covered pot or casserole dish (clay pot recommended).

  • To a bowl containing the chopped onions and tomatoes, add the Worcestershire sauce Add the hot stock or soup, the marmite and ground cloves. Mix well, making sure that your marmite has dissolved into the mixture.
  • Add tot whisky and S&P to taste.
  • Put your oxtail rounds into your casserole dish or pot and cover with your sauce. Put your lid on your dish/pot and put into the oven Roast at 220 degrees C for 1 hour.
  • Turn the oven down to 140 degrees C and roast for another 3 hours, checking now and again and adding water if there is not enough moisture.
  • Take your stew out of the oven and let it cool for about 10 minutes,
  • serve with sweet potatoes and your favourite green vegetable.
  • Tell us what you think