Spanish Ox Tail Stew


  • 1 kg grass fed Ox Tail
  • 4 carrots, diced
  • half celery root, diced
  • 2 onions, diced
  • 5 garlic cloves, minced
  • 6 tbsp olive oil
  • 3 bay leaves
  • 4 tomatoes, diced
  • 1 litre beef stock
  • 500 ml dry red wine
  • 6 tbsp balsamic vinegar
  • 1 tbsp sugar
  • 1 tbsp dry thyme
  • salt and pepper


  • Brown the Ox Tail on all sides in oil.
  • Add onion and sweat for 2-3 mins, then add garlic, carrots and celery.
  • Add tomatoes, wine, beef stock, sugar and balsamic vinegar. Bring to boil to de glaze pan.
  • Place browned Ox Tail into bottom of slow cooker and add tomato mixture over the top.
  • Cook on low for 4-6 hours. Remove Ox Tail and blend liquid to create soup.
  • Place Ox Tail into bowl pour over soup.  Can be served with pasta or rice
Tip: Pre Heat your slow cooker before adding the Ox Tail and Tomato Mixture
About Will Roberts
With many years experience in hospitality and retail, Will Roberts now looks after Operations at The Free Range Butcher. With an eye for detail and superior customer service skills, Will makes sure that everything runs smoothly and customers have a great experience, everytime. Outside of work, Will is kept in line / busy with a wife and two young daughters.

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