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Oxtail braised in Guinness

Winter is upon us and nothing helps to beat back the biting cold more than a warm, decadent oxtail stew. We’re doing ours with a twist though … we’re adding another winter warmer … beer! This savoury recipe is fantastic for impressing your guests with a unique dish, or for curling up with under a thick, woolly blanket.
 
What you’ll need:
2 kg oxtail
2 tbsp plain flour, seasoned with salt and black pepper
Olive oil
Onions cut into quartered
3 Fat garlic cloves, peeled and left whole
440 ml Guinness, stout or beer
500 ml fresh beef stock
A few fresh rosemary sprigs
A few fresh thyme sprigs
Bay leaves
Potatoes
Carrots
 
What to do:
Roll the oxtail in the flour and spice mix.  Brown the rolled oxtail in small batches before adding to your pot. Add the rest of the ingredients (except the potatoes and carrots) to your pot and simmer for approximately two to two and a half hours. Chop the carrots into big cuts. After the first hour has passed add the potatoes and carrots. Best served with stamp rice or mash.

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