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, mustard mayonnaise and Belgian goat cheese

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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 almond potatoes, unpeeled
50 g clarified butter
Salt and pepper

For the oxtail stew (half portion for garnish)
750 g oxtail, cut into pieces
1 onion, coarsely chopped
1 carrot, diced
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 tablespoon 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
1 hard Belgian goat cheese (e.g. old goat cheese from the Ardennes)
2 spring onions, finely chopped

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?

Making potato wedges

Cut the potatoes with the skin on into four equal pieces.

Bring a large pot of salted water to a boil and blanch the wedges for 5 minutes. Drain and let them evaporate.

Melt the butter, season with salt and pepper, and toss the potato wedges until well coated. Place them cut-side down on a baking sheet lined with parchment paper. Bake in a preheated oven at 195°C (375°F) for 25–30 minutes, until golden brown and crispy.

Preparing oxtail stew

Season the oxtail with salt and pepper and coat with flour.

Heat butter or oil in a Dutch oven and sear the meat on all sides until golden brown. Remove from the pot.

Add the 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 the beer and scrape up any bits. Add the meat back in, along with the stock, thyme, and bay leaf.

Simmer gently for at least 3 hours with the lid on the pot, until the meat falls off the bone. Or, cover the pot with a lid or aluminum foil and bake for 3.5 hours at 150°C (300°F) (my preference – you won't have to worry about it).

Remove the meat, pick it off the bones and strain the sauce.

Add 1 finely chopped shallot and 100 ml port, let it reduce briefly and mix with the pulled meat.

Keep warm.

Making mustard mayonnaise

Place all ingredients in a measuring cup.

Place the immersion blender at the bottom and blend without moving until the emulsion begins. Then slowly pull it upwards until you have a smooth mayonnaise.

Season to taste and place in a piping bag.