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Slow-cooked Oxtail in Stout and Brown Sugar
by Antony Worrall Thompson
INGREDIENTS
8 large pieces of oxtail
55g (2oz) dripping or lard
2 tbsp crushed black peppercorns
2 tsp sea salt
3 tsp dried oregano
1 tsp soft thyme leaves
7 cloves garlic, peeled
175g (6oz) soft dark Moscavado sugar
3 tsp good olive oil
50g (2oz) unsalted butter
2 onions, peeled and roughly chopped
6 sage leaves, finely chopped
18 stoned prunes
1x440ml can of Guinness
METHOD
Brown the oxtail all over in hot dripping, remove and set aside to cool.
In a food processor blend together the peppercorns, sea salt, oregano, thyme, garlic, sugar and olive oil until you have a fine paste. If it appears too dry add a little water.
Rub the paste all over the oxtail, cover and marinate overnight if possible.
Preheat oven to 150C/Gas Mark 2.
In a heavy casserole dish heat the butter until foaming, add the onions and fry them until they take on a little colour. In the same casserole, add the oxtail and any remaining marinade. Add the sage, prunes and Guinness, bring to the boil, then cover and place in the oven for three hours.
Carefully remove the oxtail to a serving dish.
Boil the remaining cooking juices until they have reduced by half and they have attained a coating consistency, pour over the oxtail and serve
immediately with mash potatoes.
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Monday 13 February 2012
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