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Oxtail, beer & honey stew

This is a deliciously rich and boozy stew. The oxtail becomes meltingly tender when slow cooked and the beer and honey give it a great depth of flavour.

Time

4 hours 30 mins

Serves

4

Difficulty

Medium

Ingredients

• 1kg Field & Flower oxtail
• 2 white onions. finely sliced
• 5 garlic cloves, finely sliced
• 2 celery sticks, finely sliced
• 500ml stout or porter
• 3tbsp honey
• 3tsp wholegrain mustard
• 2tbsp flour
• Sea salt & freshly ground black pepper

Instructions

1. Preheat oven to 160°C/Gas 3.

2. In a heavy based oven-proof pan, heat 4tbsps of oil and brown off the oxtail pieces. Set aside.

3. Add the onions, celery and garlic to the pan and fry on a low heat for a further 5-10 minutes.

4. Transfer the oxtail back to the pan. Add the beer, honey and mustard and season.

5. Transfer pan to the oven and cook for 4 hours. Stir every hour.

6. After 4 hours, remove the pan from the oven. Mix together the flour with a few tbsp of water and make a paste. Add this to the pan to thicken the sauce.

7. Serve with mash and seasonal greens.

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