Stout-braised oxtail with mashed potatoes
Total time270 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 270 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Egg-free and 7 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
More than 2 hours
Ingredients
＋ Add to a menu- Oxtail estimated edible meat; buy about 1.8–2 kg bone-in 1000 g
- Onion 200 g
- Green pepper 150 g
- Leek 150 g
- Carrot 100 g
- Garlic 9 g
- Pear peeled and cored 150 g
- Stout 500 ml
- Water for the stew, plus water for the potatoes 700 ml
- Potato peeled 700 g
- Butter 20 g
- Milk 150 ml
- Plain flour 30 g
- Extra virgin olive oil 40 g
- Thyme 2 g
- Black pepper 0.6 g
- Parsley 3 g
- Salt to taste 3 g
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Method
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Pat the oxtail pieces dry, season with salt and pepper and dust with flour. Brown in batches in a large casserole with the oil for 10–12 minutes, then set aside.
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Chop the onion, green pepper, leek, carrot and garlic. Soften in the same pan for 15 minutes. Add the diced pear and cook for another 5 minutes. Pour in the stout and boil for 3 minutes.
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Return the oxtail, add the thyme and 700 ml water. Cover and simmer very gently for 3–3½ hours until the meat pulls easily from the bone. Check every 30 minutes and add hot water if necessary to keep the base moist.
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During the final 25 minutes, boil the chopped potatoes in water until tender. Drain and mash by hand with the butter and warm milk, added gradually. Check the salt.
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Lift out the oxtail, remove the thyme stems and skim surface fat from the sauce. Blend the vegetables, return the meat and heat for 5 minutes. Serve with the mash and chopped parsley.
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