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For the ultimate oxtail stew of soft braised oxtail with Guinness, rich and brimming with deep flavours.
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- Serves 6
- Preparation time 15 mins
- Cooking time 3 - 3½ hours
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- 4 tbsp 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
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- 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 140°C/275°CF/Gas 1
- Serve with: Potato and celeriac mash and roasted root vegetables.
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