Oxtail braised in Guinness
- December 2017
- Serves 6
- Hands-on time 40 min, oven time 2½-3 hours
Oxtail is slow-cooked in Guinness and good-quality beef stock until the meat becomes melt-in-the-mouth and the sauce turns dark, rich and gravy-like.
- Dairy-free recipes
- 29.2g (9.9g saturated)
- 21.9g (10.9g sugars)
Replace the parsnips with canned pulses or add other root veg to the dish.
You can make this to the end of step 3 up to 24 hours ahead. Leave to cool, then cover and keep in the fridge. Or freeze in a freezerproof container for up to 3 months. Reheat in the oven until piping hot, then continue the recipe from step 4.
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