Braised oxtail with stout & porcini
Braised Oxtail WIth Stout & Porcini
Meltingly soft oxtail in an unctuous stout and porcini sauce.
Like most braised stews, this is even better the following day,
after the flavours have fully developed—assuming you can
wait that long, of course...
Ingredients
- 1kg oxtail pieces
- 400g mixed chopped celery, carrot & leek
- 2 tbsp olive oil
- 125g plain flour
- 4 cloves garlic, crushed
- 2 slices streaky bacon, roughly chopped
- 200g chopped tomatoes
- 1 tbsp tomato puree
- 375ml stout
- 1 bay leaf
- 2 sprigs thyme
- 500ml beef stock
Instructions
1. Preheat the oven to 140°C. 2. Lightly dust the oxtail in seasoned flour and brown in
olive oil. Put to one side. In the same pan, fry the celery, carrot and leek until
soft but not coloured. 3. Add the garlic and bacon and fry for two minutes.4. Add the tomatoes and tomato paste and cook out for a
couple of minutes, then return the meat to the pan
and add the stock, bay leaf, thyme and stout. Bring to the boil, transfer to the oven, and leave to braise for four hours. 5. Allow the stew to cool, then pick the meat from the
bones. Sieve the sauce and refrigerate. This will cause
any fat to solidify on top of the sauce so that it can be
removed. 6. Rehydrate the porcini mushrooms in boiling water for
15 minutes and add to the gravy together with the
picked meat. 7. Prepare any vegetables, reheat the stew and serve.
Details
Total time: Yield: 6 servings