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Receta Slow Beer Braised Oxtail
by Karen Vivers

Slow Beer Braised Oxtail

Slow and easy does it for this melt in the mouth meal.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Reino Unido British
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 2 x tbsp sunflower oil (or other flavourless oil)
  • 2 x large onions chopped roughly
  • 4 x large garlic cloves chopped roughly
  • 1.2 kg / 2.6 lb. oxtail, chopped into sections along the vertebrae bone
  • 660ml / US 1.3 pt. / UK 1.1 pt. dark Belgian style beer - this is about 2 x small bottles, but you don’t have to be completely exact.
  • 2 x bay leaves
  • 2 x heaped tsp English mustard
  • The leaves of 5 or 6 sprigs of thyme
  • 1 x tbsp Worcestershire sauce (optional)
  • 200ml / 7 fl. oz. water from boiled kettle, plus maybe more during the cooking process
  • A large handful of finely chopped flat leaved parsley
  • Salt and freshly ground black pepper to taste.

Direcciones

  1. Set your oven to 170°C / 340°F to heat to temperature while you prepare the oxtail.
  2. In a heavy bottomed pan, one that has a tight fitting lid that you can put in the oven, heat the oil. Get the oil nice and hot, almost smoking point. Then add the meat to the pan. It should sizzle as you place it in your pan.
  3. Allow the meat to brown. Try not to stir it around. If you do this, you may find that it sticks. Give the meat time to brown on one side, and then turn it, until it is brown all over. If you find that the meat does stick this normally means that your pan and oil is not hot enough or you haven’t given enough time for it to take on colour before you try and move it.
  4. Add the garlic and onions, stir through and try to bring some of the colour from the bottom of the pan and cover the onions and garlic with it. Allow the onions to soften a little, cooking it like this on a medium heat for about 3 to 5 minutes.
  5. Add the bay leaves, mustard, thyme, beer and Worcester sauce. Stir everything together, add the water and allow the mix to come to a gentle simmer. Add a little salt and pepper.
  6. Your oven should now be at the correct temperature. Cover your pan and place it in the oven.
  7. After 30 minutes, check your oxtail. You want it to be simmering gently. If not, turn the temperature up a little, if so, keep the temperature as is. If the stew is boiling too furiously, turn your temperature down a little.
  8. Check your oxtail every 45 minutes to 1 hour. The reason for this is to make sure that it doesn’t dry out. If it does, add a little water from a recently boiled kettle, and stir through before returning to the oven.
  9. The oxtail is ready when the meat is tender and comes off the bone very easily. When it has reached this stage, check for seasoning, stir through your fresh parsley, and serve.