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Braised oxtail with stout and red wine recipe
Braised oxtail with stout and red wine recipe from glammanana |
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Ingredients1.6kg (3lb 8oz) oxtail (cut into pieces)40g (1 1/2oz) plain flour Salt & freshly ground black pepper 4 tbsp olive oil 1 750ml bottle good red wine eg: Burgundy 1 350ml bottle Guinness 4 sprigs thyme 10 shallots (peeled and chopped) 8 tbsp chopped flat leaf parsley 25g/ (1oz) butter 2 cloves garlic (peeled and crushed) |
Handy HintThis recipe can be halved to serve 2 people, delicious for dinner parties when cooking ahead. Serve crusty garlic bread and baby new potatoes. |
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Method1. If using a conventional oven preheat to 150C/Gas mark 2.2. Dust the oxtail with flour and season well with salt & black pepper. Pour the olive oil into a large flameproof casserole dish set over a high heat. Add the oxtail in small batches and quickly seal on all sides, cooking until the meat begins to brown. Remove each batch and transfer to a plate and repeat until all meat browned and sealed. 3. Once all meat browned return to the casserole and pour over wine and Guinness add the thyme/garlic/shallots and bring to boil. 4. Put all ingredients into slow cooker and leave for 6/8/hrs or over night/cook slowly in oven in a casserole dish complete with lid slowly for 4/5 hrs until meat is tender. 5. Remove from oven/slowcooker and add chopped parsley & butter. | |||||||||||||||||||
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