A rich and savory stew-like dish with very tender oxtail, sweet carrots, and a mild tomato base, baked to perfection for a comforting family meal.

Servings: 6 servings
Prep Time: 25 minutes
Cook Time: 3 hours 40 minutes

Ingredients

• 2.5 kilograms Oxtail (jointed)
• 65 grams Fat or oil
• 4 (approx 600g) Onions (finely sliced)
• 2 cloves Garlic (minced)
• 1 teaspoon Dried marjoram
• 65 grams Plain flour
• 1 teaspoon Fine sea salt
• 4 (approx 500g) Carrots (cut into batons)
• 1 x 400 grams tin Chopped tomatoes (tinned)
• 2 Bay leaves
• 500 millilitres Milk stout
• 500 millilitres Beef stock
• More, left in the bunch Fresh flatleaf parsley (for garnish)

Instructions

1. Season the oxtail pieces with salt.
2. Heat the fat or oil in a large, oven-safe pot. Brown the oxtail on all sides until deep golden. Remove and set aside.
3. Add the sliced onions to the pot and cook until very soft and translucent, about 10 minutes. Stir in the garlic and dried marjoram, cooking for 1 minute until fragrant.
4. Sprinkle the flour over the onions and stir well, cooking for 2 minutes.
5. Pour in the milk stout, stirring to deglaze the pot. Bring to a simmer and cook for 5-7 minutes, allowing it to reduce slightly and the alcohol to cook off.
6. Stir in the beef stock, chopped tomatoes, and bay leaves. Bring the sauce to a gentle simmer.
7. Return the browned oxtail to the pot, nestling it into the sauce. Add the carrot batons around the oxtail.
8. Cover the pot tightly and transfer to a preheated oven at 150°C (300°F). Cook for 3 hours 30 minutes, or until the oxtail is incredibly tender.
9. Carefully remove the oxtail from the pot. Shred the meat from the bones, discarding bones and any large pieces of fat. Return the shredded meat to the pot.
10. Stir gently. Garnish with fresh parsley before serving directly from the pot or transferring to a serving dish. Great with crusty bread or pasta.