On the hob heat 2 tbsp olive oil in a large heavy flameproof casserole. Toss the oxtail pieces in the seasoned flour and fry until golden, cooking in batches. Remove and place on the side. Heat the remaining oil in the same casserole, add the celery, onion and carrots and cook until they begin to soften slightly. Pour on the beer and allow to bubble through, scraping the base of the pan to deglaze. Reserve this vegetable and beer mixture.
Wipe out the casserole with kitchen paper and layer the oxtail, vegetable and beer mixture, tomatoes, bay leaves and garlic. Season with salt and pepper. If necessary top up with water to cover all the meat.
Bring to a gentle simmer on the hob and cook slowly for 3-3½ hours until the meat comes away from the bones. Alternatively cook for the same time in preheated oven at 140ºC/275ºF/Gas 1
Serve with: Potato and celeriac mash and roasted root vegetables.
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- My sister (Mrs Alma McVicker from Aughton, Lancs) is one of your regular customers. She is 82 and she has asked me to ask what the jar of "Seasoning" is for and how to use it. Daft question but there you go. I would appreciate your comments.
Reply: Hi Mr Ashcroft, Thank you very much for your query. The Perfect Seasoning can be used on all sorts of meat whether pan fried, roasted, bbq or braised, simply rub or sprinkle it on the meat just before cooking. It also gives a great flavour to seafood for example in a dressing for a prawn cocktail and is great on vegetables, popcorn and eggs or mix into sauces, gravies, stews, soups, dressings and stuffing's. I hope this helps and do let us know if you require any further advice.