Oxtail Braised in Guinness Stout

A recipe in Coleman Andrew’s book, “The Country Cooking of Ireland” is the inspiration for this recipe. I serve the oxtails with mashed carrots and parsnips and a simple green salad. The oxtails can also be prepared in a slow cooker.

I love picking up the bones and sucking them dry! This is such a rich and wonderful winter/spring dish. It’s great made ahead and re-heated when you’re ready to serve.

Serves 4

3-4 tablespoons olive oil or canola oil
5 pounds oxtails-look for oxtails with white not yellow fat, as they are better flavored
2 onions chopped medium
1 leek chopped medium
2 carrots peeled and sliced ¼ inch thick
2 tablespoons flour
2 bottles Guinness Stout
2-3 tablespoons tomato concentrate or tomato paste
2 bay leaves
6-7 branches of thyme
salt and pepper

Season the oxtails with salt and pepper. In a large and sturdy cast iron pot or thick copper or stainless steel pot brown the meat in half of the oil.

Remove the oxtails from the pot, heat the remaining oil and sauté the onions, leek and carrots until tender. Add the flour and cook stirring several minutes.

Add the tomato concentrate and cook an additional minute or two. Add the Guinness and bring to the boil stirring often to get the brown bits on the bottom of the pot.

Return the oxtails to the pot, add water just to cover the meat and bring to the boil. Reduce the heat to a simmer and use a diffuser to keep the heat low. Cover and simmer for up to 4 hours. Check each hour and stir to make sure the meat and sauce are not sticking to the bottom of the pan. Add water only if the liquid is becoming dry.

Once the meat is tender and almost falling off the bone remove the meat and reduce the sauce over high heat until it thickens and coats the back of a spoon. Skim any fat that comes to the surface.