Oxtail Braised in Guinness (Irish)

Oxtail is traditionally cooked in red wine, but Guinness stout makes a good substitute. Serve with buttered colcannon or champ. In days of old, oxtail came from oxen, but today it is simply the tail of beef cattle or veal of both genders. Eating oxtails dates back as far as the consumption of beef when all of an animal was used and no part went to waste.

4 Tbsp. butter
1 Tbsp. Canola oil
1 (5-6 lbs) oxtail, cut into 12-16 pieces total (2.5-3 kg)
2 onions, chopped
2 carrots, thinly sliced
2 Tbsp. all-purpose flour, unbleached
1 bottle Guinness stout
1 cup chopped or puréed canned Italian San Marzano tomatoes
2 bay leaves
sea salt
black pepper, freshly ground

To Serve:
buttered colcannon or champ

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Melt the butter with the oil over medium-high heat in a Dutch oven or flameproof casserole with a lid. Brown the oxtails on both sides, working in batches if necessary. As they brown, remove from the Dutch oven and set aside.

Reduce the heat to medium and put the onions and carrots into the Dutch oven, adding more oil if necessary. Cook, stirring frequently, for 10-12 minutes or until the onions and carrots soften and begin to brown. Sprinkle the flour over them and stir it in well. Return the browned oxtails to the pot, then add the Guinness and tomatoes and enough water to just cover all the ingredients, stirring everything together well.

Add the bay leaves to the oxtails and season to taste with salt and pepper. Cover the Dutch oven tightly and cook the oxtails for 4 hours, stirring the contents about every 45 minutes.

Remove the oxtails from the liquid and spread out on a baking sheet to cool. When cool enough to handle, pull the meat from the bones with your fingers or a knife and fork, saving the bones for stock. (If using your fingers, be very careful: the bones can be sharp.)

Return the meat to the Dutch oven or casserole dish and mix it in well. Cook over medium heat for 5-6 minutes to heat through. The liquid should be thick and dark. If it's still too thin, simmer, uncovered, over low heat, stirring frequently, for 20-30 minutes, or until it thickens.

Makes 4 servings.