A rich and savory pasta sauce made with slow-cooked, tender shredded oxtail and finely puréed vegetables, making it an easy way to get little ones to enjoy a hearty meal.

Servings: 6 servings
Prep Time: 30 minutes
Cook Time: 3 hours 45 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 Mustard powder
• 1 teaspoon Fine sea salt
• 4 (approx 500g) Carrots (cut into batons)
• 1 x 400 grams tin Chopped tomatoes (tinned)
• 2 sticks Celery (whole sticks)
• 2 Bay leaves
• 500 millilitres Milk stout
• 500 millilitres Beef stock
• 1 x 15ml tablespoon Fresh flatleaf parsley (chopped)

Instructions

1. Season the oxtail with salt.
2. Heat the fat or oil in a large, oven-safe pot. Brown the oxtail pieces thoroughly on all sides. Remove and set aside.
3. Add the sliced onions to the pot and sauté until softened. Add garlic, marjoram, and cook for another minute.
4. Stir in the plain flour and mustard powder, cooking for 2 minutes.
5. Pour in the milk stout, scraping the bottom of the pot. Bring to a simmer for 5 minutes.
6. Return the oxtail to the pot. Add beef stock, chopped tomatoes, carrots, whole celery sticks, and bay leaves. Bring to a gentle simmer, then cover.
7. Braise in a preheated oven at 150°C (300°F) for 3.5 hours, or until the oxtail is very tender.
8. Remove the oxtail, celery sticks, and bay leaves from the pot. Discard celery and bay leaves. Shred the meat from the oxtail bones, discarding bones and excess fat.
9. Using an immersion blender, carefully blend the sauce and vegetables in the pot until smooth. Alternatively, transfer to a regular blender and blend in batches.
10. Return the shredded oxtail meat to the smooth sauce. Stir in the chopped parsley. Taste and adjust seasoning.
11. Serve the sauce tossed with your children's favorite pasta (e.g., penne, fusilli), or alongside plain rice.