Guinness and Black Pepper Ox Tails Stew

AuthorMarinaCategoryBeef, Cheap but Tasty Meat Cuts, Cheeks, Livers etc, Low And Slow, Mains, Recipes, Red MeatsDifficultyBeginner

Who doesn't love slow cooked hearty goodness? I usually do my beef in red wine, but this time decided to mix things up and have it the Irish way with Guinness. The result was - deliciousness!!! So hearty and flavoursome and super tender! And here I have both ox tail and chuck steak as tails on their own I find are super rich. It's a perfect example when "budget" meat cuts absolutely shine when you add some love and slow cooking. This one was in the oven so it didn't require reducing of the liquids. It comes out glossy and hearty and ready to go in your mouth. It yields about 10 portions so it's great to put away in your freezer in portions (just not with polenta. It's horrible when reheated. Use mash or rice. Or just portion meat and cook your sides fresh on the evening).

Hope you will enjoy!!

Yields10 Servings
Prep Time40 minsCook Time2 hrs 30 minsTotal Time3 hrs 10 mins

 1.30 kg Ox Tails
 1 kg Chuck Steak
 2 Onions
 6 Cloves of Garlic
 3 Medium carrots
 2 Leek
 1 Bunch of Celery (Medium part)
 1 Tall can of Guinness stout
 2 tbsp Tomato Paste
 600 g Middle bacon
 Salt and pepper
 1 tbsp Worstershire sauce. Adjust if needed.
 Herbs: bay leaf, thyme, rosemary, mixed herbs. Adjust all to your taste.
 Beef stock. Add 1 cup to start with. Then, play it by ear.

1

Chop you chuck steak, separate oxtail pieces, chop veggies and bacon

2

Dust oxtails and chuck steak in flour with salt and pepper. I use plastic bag for those purposes. Shake it all together and then dust off.

3

Brown in hot oil in batches. Remove from pan to the large casserole dish.

4

Bacon goes in same pan, brown. Add onion and garlic, cook till translucent. Add celery, leek and carrots. Cook till those veggies soften. Add more oil if required

5

Make a small free area in the middle of your pan and add 2 tbsp of tomato paste and cook it up a little.

6

Take a sip of your Guinness and pour the rest into your pan plus a cup of beef stock.
Let everything combine and bubble away on low for a bit.

7

Season: I went with bay leaf, thyme, worstershire sauce, salt and heaps of black pepper, also some mixed herbs. Keep tasting to make it right. It's Guinness and black pepper. So I was very generous with black pepper!!!

8

Pour this veggie/bacon mix over your meat in casserole dish making sure veggies get in between your meat pieces. If liquid doesn’t cover meat, add more beef stock.

9

Bring casserole dish to boil on stove, simmer for a bit and move into preheated oven at 200C (I didn’t have time to slow cook) with lid off.

10

Keep checking from time to time, as liquid goes lower, so you can just add some boiling water. Also move pieces that got dark from being exposed back in the broth, not too overcook them.

11

After 2.5 hours check the meat. If pulls apart or away from bones with fork, you good to go!

12

I served it with creamy polenta, sour cream sauce and some rocket. Yummo!!!!! 👍👍👍

Devoured of course with hearty shiraz.

13

Please enjoy and do let me know your thoughts.

Cheers,

Marina XX

Ingredients

 1.30 kg Ox Tails
 1 kg Chuck Steak
 2 Onions
 6 Cloves of Garlic
 3 Medium carrots
 2 Leek
 1 Bunch of Celery (Medium part)
 1 Tall can of Guinness stout
 2 tbsp Tomato Paste
 600 g Middle bacon
 Salt and pepper
 1 tbsp Worstershire sauce. Adjust if needed.
 Herbs: bay leaf, thyme, rosemary, mixed herbs. Adjust all to your taste.
 Beef stock. Add 1 cup to start with. Then, play it by ear.

Directions

1

Chop you chuck steak, separate oxtail pieces, chop veggies and bacon

2

Dust oxtails and chuck steak in flour with salt and pepper. I use plastic bag for those purposes. Shake it all together and then dust off.

3

Brown in hot oil in batches. Remove from pan to the large casserole dish.

4

Bacon goes in same pan, brown. Add onion and garlic, cook till translucent. Add celery, leek and carrots. Cook till those veggies soften. Add more oil if required

5

Make a small free area in the middle of your pan and add 2 tbsp of tomato paste and cook it up a little.

6

Take a sip of your Guinness and pour the rest into your pan plus a cup of beef stock.
Let everything combine and bubble away on low for a bit.

7

Season: I went with bay leaf, thyme, worstershire sauce, salt and heaps of black pepper, also some mixed herbs. Keep tasting to make it right. It's Guinness and black pepper. So I was very generous with black pepper!!!

8

Pour this veggie/bacon mix over your meat in casserole dish making sure veggies get in between your meat pieces. If liquid doesn’t cover meat, add more beef stock.

9

Bring casserole dish to boil on stove, simmer for a bit and move into preheated oven at 200C (I didn’t have time to slow cook) with lid off.

10

Keep checking from time to time, as liquid goes lower, so you can just add some boiling water. Also move pieces that got dark from being exposed back in the broth, not too overcook them.

11

After 2.5 hours check the meat. If pulls apart or away from bones with fork, you good to go!

12

I served it with creamy polenta, sour cream sauce and some rocket. Yummo!!!!! 👍👍👍

Devoured of course with hearty shiraz.

13

Please enjoy and do let me know your thoughts.

Cheers,

Marina XX

GUINNESS AND BLACK PEPPER OX TAILS.
(Visited 71 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *