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Peculiarly Good Oxtail

Western.Chefs's picture
Ingredients
  Olive oil 8 Tablespoon
  Oxtails 12 , chopped into 2-inch lengths and trimmed of all excess fat
  Flour 1 Cup (16 tbs), seasoned
  Celery stalks 4 , cut into 1-inch lengths
  Beer/Other strong beer of same quantity 750 Milliliter (Theakston's 'Old Peculier',1 bottle)
  Tomatoes/2 cans, 14 ounce / 397 gram each, tomatoes 1 Pound (775 Gram)
  Bay leaves 2
  Garlic 6 Clove (30 gm) (Unpeeled)
Directions

MAKING
1) In a heavy frying pan, heat half the olive oil.
2) Lightly combine the oxtail pieces in seasoned flour and then fry them until a golden colour.
3) Take away and discard any remaining oil or flour.
4) In the same pan,heat the remaining oil,add the celery sticks and cook until they begin to tender a little.
5) Ladle on the Old Peculier and allow to bubble through, emptying the pan by scraping.
6) In a large casserole, arrange the oxtails, the celery and ale, the tomatoes, the bay leaves and the garlic.
7) The liquid should be just enough to cover all the oxtails.
8) Now reduce to a simmer on top of the stove and cook slowly for 1 1/2-2 hours, until the meat starts separating away very easily from the bones.

SERVING
9) Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Side Dish
Ingredient: 
Meat
Preparation Time: 
10 Minutes
Cook Time: 
150 Minutes
Ready In: 
160 Minutes
Servings: 
4

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