Oxtail with Guinness

by Stefan Kolsch

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
SERVINGS    
 
6
PREPARATION TIME
15 MINS
COOKING TIME
3-3.5 HOURS

Ingredients

4tbsp Olive Oil
2 kg Oxtail
75g Seasoned Flour
4 Celery stalks (cut into 2.5cm lengths)
2 Onions (chopped)
2 Carrots (thickly sliced)
440ml Guinness or other stout or dark beer
2 x 375g Tinned Tomatoes
2 Bay Leaves
6 cloves of Garlic (unpeeled)
Fine Sea Salt and freshly milled Black Pepper

Oxtail with Guinness

Instructions

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.

Purchase your ingredients...

  • 3x packs Oxtail

    Create the wonderfully comforting dishes of days gone by, with this old-fashioned favourite.
      
    4-6 SERVINGS

Rate this recipe

Oxtail with Guinness
Overall Rating
  

Your comment or suggestion




Comments on this recipe

Sort by Descending

1 Item(s)

per page
    • 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.
    By Mr Leslie Ashcroft - 3rd May 2012

    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.