Oxtail is probably the most flavoursome cut of beef and recently is finding popularity, once again. It has such a rich flavour, which does not get overwhelmed by the ale and together they provide a wonderful combination. Serve with mashed potato and some winter greens or simply with some buttered bread.

INGREDIENTS (serves 4)

2 kg oxtail (cut into 5 cm pieces)
1 pint dark ale (Colley’s Dog or Death or Glory)
250 ml good beef stock
2 tbs. olive oil
2 large onions (roughly chopped)
1 stick celery (roughly chopped)
2 cloves garlic (finely chopped)
1 tsp. dried thyme
6 medium carrots (peeled and chopped to 1cm thick)
2 bay leaves
1 tsp. Worcester Sauce
2 tbs. tomato ketchup
freshly ground black pepper
salt
2 tbs cornflour (mixed with water)

INSTRUCTIONS

Pre-heat the oven to 170oC then in a heavy bottomed casserole dish heat the oil to just smoking. Add 3 to 4 pieces of oxtail at a time and brown on all sides. Once complete, remove and brown the next batch. Continue until all of the meat has been browned and set to one side. Next add the onions and the celery to the casserole dish and gently cook until softened. If necessary, add a little more oil. Add the garlic and cook for a further 2 minutes.

Put back the oxtail, pour over the beer and deglaze the dish using a wooden spoon. Pour in the stock and add the carrot, bay leaves, thyme, Worcester sauce and Ketchup. Stir and then season well (be generous with the pepper) before placing on a tight fitting lid.

Cook in the oven for 3 hours before removing and stirring in the cornflour and water. Add a little at a time until the liquor has thickened. With the lid off, place the dish back in the oven for a further 15 minutes. Remove from the oven, check the seasoning and adjust accordingly.

Enjoy!