Servings:

3-4

Level of difficulty:

Easy

Ingredients

1 lg Oxtail cut into pieces
1lg onion sliced
4 carrots sliced
3 sticks celery sliced
2 cloves garlic thinly sliced
a little flour
3 bay leaves
1 bottle brown ale
salt and pepper
1oz butter and a little Olive oil.
5 Mushrooms quartered

Method

Set the oven to 170.Heat the oil and butter in a heavy bottomed casserole dish.Coat the Oxtail in the flour and fry in the butter and oil until browned all over.Remove with a slotted spoon set to one side.Add the onion,carrot and celery to the dish and cook until softened,add the garlic and mushrooms,continue to cook until the mushrooms have softened.Now add the beer,bring to the boil.Put the Oxtail back in and push into the sauce,season with the salt and pepper and push in the bay leaves.Put on a tight lid and put into the oven for about 3 hours.After this time the Oxtail should be very tender and ready to fall off the bone.Delicious served with mustard mash.