Tender Oxtail & Sweet Carrot Stew -

A classic, comforting slow-cooked stew featuring succulent, fall-off-the-bone oxtail and sweet carrots in a rich, mild tomato sauce that's sure to be a family favorite.

Servings: 6 servings
Prep Time: 25 minutes
Cook Time: 3 hours 30 minutes

Ingredients

2.5 kilograms Oxtail (jointed)
65 grams Fat or oil
4 (approx 600g) Onions (finely sliced)
2 cloves Garlic (minced)
65 grams Plain flour
1 teaspoon Fine sea salt
4 (approx 500g) Carrots (cut into batons)
1 x 400 grams tin Chopped tomatoes (tinned)
500 millilitres Milk stout
500 millilitres Beef stock
2 Bay leaves
1 x 15ml tablespoon Fresh flatleaf parsley (chopped)

Instructions

Pat the oxtail dry with paper towels and season generously with salt.
Heat the fat or oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the oxtail pieces on all sides until well-caramelized. Remove the oxtail and set aside.
Reduce heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the plain flour over the onions and garlic, stirring constantly for 2 minutes to cook out the raw flour taste.
Pour in the milk stout, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes, allowing the alcohol to evaporate and the sauce to thicken slightly.
Return the oxtail to the pot. Add the beef stock, chopped tomatoes, bay leaves, and carrots. Ensure the oxtail is mostly submerged; if not, add a little more stock or water.
Bring the stew to a gentle simmer, then cover the pot and transfer to a preheated oven at 150°C (300°F) or continue simmering on the stovetop over very low heat for 3 to 3.5 hours, or until the oxtail is incredibly tender and falling off the bone.
Carefully remove the oxtail from the pot and let it cool slightly. Shred the meat from the bones, discarding any excess fat and bones. Return the shredded meat to the stew.
Stir in the freshly chopped parsley. Taste and adjust seasoning if needed. Serve warm with rice or mashed potatoes (not included in ingredients but common side).