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    Oxtail in Guinness

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    Oxtail in Guinness

    This might seem a really long cooking time but it’s worth the wait! Once finished, the meat just melts in your mouth and bursts with flavour.

    • Preparation time: 15 minutes
    • Cooking time: 330 minutes
    • Total time: 5 hours 45 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 45 minutes

    Serves: 6


    • 3 tbsp plain flour
    • 2 kg oxtail, from the meat service counter, trimmed of any excess fat
    • 3 tbsp vegetable oil
    • 2 x 400g packs Waitrose Ready To Cook Soffritto (found with the salad bags and prepared vegetables)
    • 2 cloves garlic, crushed
    • 2 x 500ml bottles Guinness Original
    • 200 ml hot beef stock
    • 3 tbsp tomato purée


    1. Preheat the oven to 150C, gas mark 2. Place the flour either into a clean plastic food bag or onto a plate and season generously. Lightly dust the oxtail in the flour in batches, shaking off any excess. Heat 1-2 tbsp of the oil in a large, flameproof casserole dish with a lid. Fry the oxtail in 2-3 batches and cook for 1-2 minutes on each side, until browned all over. Transfer all the meat to a plate and set aside. Repeat with the remaining meat, adding more oil as needed.
    2. Heat the remaining oil, add the soffritto and garlic and fry for 3-4 minutes before returning the oxtail to the casserole. Pour in the Guinness and beef stock with the tomato puree. Bring to the boil, cover then transfer to the oven for about 5-5 and a half hours, or until the oxtail is thoroughly cooked and the meat is falling off the bones. Remove from the oven, skim, spoon off and discard the excess fat from the surface, and serve with mashed potato and shredded January King cabbage.

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