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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