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Guinness Braised Oxtail

Written by on 17 July 2020


  • 4-5 lbs oxtails (cut/trimmed)
  • 3 tablespoon all-purpose flour
  • 3 tablespoon vegetable oil
  • 3 stalks celery (diced)
  • 1 large onion (diced)
  • 2 tablespoon tomato paste
  • 1 tablespoon Green Seasoning
  • 3 cloves garlic (smashed)
  • 1 1/2 cups Guinness Extra Stout
  • 1 teaspoon cracked black pepper
  • 5 allspice (pimento)
  • 1 teaspoon salt
  • 2 large carrots (cut into wheels)
  • 2-3 cups beef stock
  • 2 bay leaves
  • 1 tablespoon brown sugar
  • 1 tablespoon parsley (chopped)

Cut the oxtail into 1 – 1 1/2 inch pieces and trim away any excess fat, then wash with water and lemon juice (not mentioned in the ingredient list). Drain well dry.

Dust in flour, put into the heated oil (medium flame) and brown as best you can on all sides. Try to use a heavy pot for best results.
In the same pot on a low heat setting (add more oil if the pot is dry) add the onion and celery. Then add the garlic along with the black pepper and cook for 3 minutes or more.
Add the pimento (all spice ) and tomato paste – stir well. Cook a further 2-3 minutes on low heat. Cooking the tomato paste at this point will help it to caramelize.
Add the oxtails you browned off earlier and any juices in the bowl. Heat up to medium/high, add the salt, then the Guinness and scrape the bottom of the pot to release the niceness on the bottom. We’ll need more braising liquid, so it’s time for the beef stock and bring to a boil.
add the Green Seasoning, carrots and bay leaf. As it comes to a boil, reduce to a simmer, add the brown sugar and allow it to braise for 2.5 to 3 hours (in extreme case it may take 4-4.5 hrs). Or until tender. leave the lid on, but slightly open. Remember to stir every 15-20 minutes and keep an eye on the level of liquid in case you need to add more stock or water.
Turn off the stove, remove the bay leaves and toss in the parsley. If there’s any fat at the surface, be sure to remove.

Bon appetite !!

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