Oxtail, clam and porter stew

Richard Corrigan's hearty stew is an inspired mixture of tender oxtail and sea-fresh clams ' perfect served with mash
By Richard Corrigan
Oxtail, clam and porter stew
  • Rating:
  • Serves: 4
  • Cook Time: 2 hours 15 minutes
  • Prep Time: 15 minutes
  • Effort: medium


  • 3-4 tbsp olive oil
  • 3 whole oxtail, cut into sections
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 sticks celery, chopped
  • 1 bulb garlic, halved
  • 1 sprig thyme
  • 1 tbsp brown sugar
  • 1 bottle porter
  • 4 litres veal or beef stock
  • 100 g picked meat of clams
  • mashed potato, to serve


1. Heat the olive oil in a large, heavy-based pan and brown the oxtail, in batches. Add the onion, three-quarters of the carrot, three-quarters of the celery, the garlic, the thyme, the sugar and three-quarters of the beer.

2. Bring to the boil, then reduce the heat to a simmer and add the stock. Cover with a lid and cook over a low heat for 1 hour 45 minutes, or until the oxtail is very tender and the meat is beginning to fall off the bone. Set aside to cool slightly.

3. Remove the oxtail from the pan and pick the meat off the bone, discarding the bones. Fry the picked meat in a clean frying pan over a medium heat, adding the remaining carrot, celery, beer and a pinch of sugar. Cook until the mixture has thickened.

4. Strain the cooking liquid into the pan with the oxtail meat and cook until thickened to your liking. Add the clams for the last 1-2 minutes of cooking to cook through.

5. Serve the stew with mash on the side.

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