Oksehalesuppe | Oxtail Stew with Chimichurri

The incredible Oxtail Stew perfect to warm up during late autumn!

I’ve been abit head over heels with oxtails lately – only because I’ve realised how amazingly cheap and delicious it is! Oxtail is rather a forgotten part of the animal and many are put off by it’s amount of bone and fat. Don’t be fooled though, this is what makes it so incredibly tasty!

This is one hell of a stew – perfect for any autumn day and you can have left overs for days! You can even make yourself a crazy healthy bone broth when you are done feasting! This stew get’s all its lovely juices from the meat itself and a bottle of red wine. It makes for the most comforting dish of all times and makes you smiling from ear to ear even though the weather is shifting.

If you havn’t checked out my recipe for bone broth – do it now! It’s the perfect way to use the left over bones from this dish!

Incredible Oxtail Stew


2 kg oxtails

2 onions

4 carrots

800 grams plum tomatoes, canned

1 tsp cloves, whole

2 star anise, whole

1 tsp pepper corns

1 tbsp thyme

1 bay leaf

1 bottle red wine

2 tsp sugar

2 tbsp honey


1 big bunch of parsley

4 tbsp olive oil, good quality

2 tbsp apple cider vinegar

1 garlic clove




  1. Start with browning the meat in a saucepan with 1 tbsp oil. Do this in several rounds as you might not find room for it all.
  2. Finely slice the onions and carrots and saute for a couple of minutes until soft. Add the plum tomatoes, spices and red wine.
  3. Stirr in the honey and add the oxtails.
  4. Put a lid on and let simmer for 6 hours or as much as 12 hours.
  5. In the meanwhile, make the garnish.
  6. Add parsley, oil, vinegar, garlic clove and seasoning in a food processor or hand mixer. Pulse until roughly combined.
  7. When the meat falls easily from the bone, this is when it's done. Garnish with the prasley mix and serve straight up!



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