How can I store the loaded wedges?

In the refrigerator: Beef stew: up to 3 days. Mayonnaise: up to 2 days. Wedges: best fresh, but up to 2 days. In the freezer: Beef stew: up to 3 months. Wedges and mayonnaise: not recommended for freezing. Reheating: Beef stew: reheat gently over a low heat. Wedges: crisp up again in the oven at 180°C (350°F) for 10 minutes.

Can I also make the stew in the slow cooker?

Yes, of course! Let it cook on low for about 6 to 8 hours.

Which goat cheese should I use?

Choose an old, hard Belgian goat's cheese with lots of character, for example one from the Ardennes.

Can I also make the wedges in the air fryer?

Absolutely! Bake for 15 to 20 minutes at 180°C (350°F), shaking them halfway through.

Is this recipe kid-proof?

Absolutely. Serve the mayonnaise and stew separately, so the kids can choose what they want.

Loaded Wedges with oxtail stew

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3:45

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Medium

These Loaded Wedges are simply brilliant. Period.
Crispy on the outside, tender on the inside, and packed with flavor. The rich oxtail stew provides that deep umami punch, while the mustard mayonnaise adds freshness and zest. Finished with grated aged Belgian goat cheese and finely chopped spring onion, this is a dish that feels both comforting and festive. Perfect for a dinner party—or just because you deserve it.

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Ingredients

What do you need?

Quantity: 4P

For the wedges
1 kg waxy amandine potatoes, unpeeled
50 g clarified butter
Salt and pepper

For the oxtail stew (half portion for finishing)
750 g oxtail, cut into pieces
1 onion, coarsely chopped
1 carrot, cubed
2 cloves of garlic, crushed
1 tbsp flour
1 tbsp tomato puree
330 ml dark Belgian beer
500 ml beef stock
1 sprig of thyme
1 bay leaf
1 tsp mustard
1 tbsp pear syrup
Butter or oil for frying
Salt and pepper

For the mustard mayonnaise
1 egg
1 generous tbsp mustard
200 ml neutral oil
Juice of 1 small lemon
Salt and pepper

For the mustard caviar (optional)
150 g mustard seeds
150 ml sushi vinegar

For the finishing touch
1 hard Belgian goat cheese (e.g. old goat cheese from the Ardennes)
2 spring onions, finely chopped

1 kg waxy amandine potatoes, unpeeled
50 g clarified butter
Salt and pepper

750 g oxtail, cut into pieces
1 onion, coarsely chopped
1 carrot, cubed
2 cloves of garlic, crushed
1 tbsp flour
1 tbsp tomato puree
330 ml dark Belgian beer
500 ml beef stock
1 sprig of thyme
1 bay leaf
1 tsp mustard
1 tbsp pear syrup
Butter or oil for frying
Salt and pepper

1 egg
1 generous tbsp mustard
200 ml neutral oil
Juice of 1 small lemon
Salt and pepper

150 g mustard seeds
150 ml sushi vinegar

1 hard Belgian goat cheese (e.g. old goat cheese from the Ardennes)
2 spring onions, finely chopped

Make it veggie!

Replace the oxtail with pulled jackfruit or a rich mushroom stew (using oyster mushrooms or portobello mushrooms), simmered in a mix of soy sauce, balsamic vinegar, and mushroom stock for a deep umami flavor.
Use a strong vegetarian stock and finish in the same way.

Preparation method

How do you make this?

To make potato wedges: Cut the potatoes with their skin into four equal wedges. Bring a large pot of salted water to the boil and blanch the wedges for 5 minutes. Drain and let it evaporate briefly. Melt the butter, mix with salt and pepper and mix the potato wedges until well coated. Place them cut side down on a baking tray lined with baking paper. Bake in a preheated oven at 195°C for 25–30 minutes, until golden brown and crispy.

Preparing oxtail stew: Season the oxtail with salt and pepper and coat in flour. Heat butter or oil in a stew and sear the meat on all sides until golden brown. Remove it from the pot. Add onion, carrot and garlic and fry until lightly caramelized. Stir in the tomato puree, mustard and a tablespoon of flour and fry briefly. Deglaze with beer and scrape off any bits. Add the meat again, along with the stock, thyme and bay leaf. Let it simmer gently for at least 3 hours with the lid on the pot, until the meat falls off the bone. Or: place the pot covered with a lid or aluminum foil in an oven at 150 °C for 3.5 hours (my preference - you don't have to worry about it anymore). Remove the meat, pick it from the bones and strain the sauce. Add 1 finely chopped shallot and 100 ml port, let it reduce briefly and mix with the picked meat. Keep warm.

Make mustard mayonnaise: Place all ingredients in a measuring cup. Place the hand blender at the bottom and mix without moving until the emulsion starts. Then slowly pull upwards until you get a smooth mayonnaise. Season to taste and place in a piping bag.

To serve: Place the crispy wedges on a large platter. Spoon the warm stew over it. Finish with dollops of mustard mayonnaise and finely chopped spring onion. Fan of extra cheesy? Grate some old goat cheese over it. Serve hot.