| Servings |
|
Ingredients
- 2kg pieces oxtail trimmed to 4-5 cms
- salt and pepper
- 3 T olive oil
- 2 carrots chopped
- 2 celery sticks chopped
- ½ leek chopped
- 2 onions chopped
- 3 sprigs thyme
- 3 bay leaves
- 2 cloves garlic chopped
- 500 mls beer
- 500 mls red wine
- 1 L beef stock
- 1 tin chopped tomatoes
Ingredients
|
|
Instructions
- Season the oxtail with salt and pepper and brown in the oil. Set aside.
- Add carrots, celery, leek and onions, thyme and bay leaves to the pan and cook gently for 10-12 mins until soft. Add garlic and cook for a further 2 mins.
- Tip all of this into a casserole together with the oxtail, the wine, the beer, the stock, the tomatoes and some pepper.
- Cook at 150 C for about 3-4 hours or until the meat falls off the bone
- Remove the meat from the pan and reduce the liquid by half, or until the sauce coats the back of a spoon. Add salt to taste.
- Serve garnished with chopped parsley and mashed potatoes