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Boneless Oxtail Braised in Guinness Recipe

Boneless Oxtail Braised in Guinness Recipe


Ingredients

  • 4 tablespoons butter
  • 1 tablespoons canola oil
  • 5-6 pounds oxtail, cut into 12-16 pieces total
  • 2 onions, chopped
  • 2 carrots, thinly sliced
  • 2 tablespoons white flour
  • 1 bottle Guinness stout
  • 1 cup good-quality chopped or puréed canned Italian San Marzano tomatoes
  • 2 bay leaves
  • Salt and pepper

Directions

Preheat oven to 350 degrees.

Melt butter with the oil over medium-high heat in a Dutch oven or flameproof casserole with a lid. Brown the oxtails on both sides, working in batches if necessary. As oxtails brown, remove from Dutch oven and set aside.

Reduce heat to medium and put onions and carrots into the Dutch oven, adding more oil if necessary. Cook, stirring frequently, for 10-12 minutes or until onions and carrots soften and begin the brown. Sprinkle flour over them and stir in well, then add Guinness and tomatoes and enough water to just cover all the ingredients, stirring everything together well.

Add the bay leaves to oxtails and season to taste with salt and pepper, then cover the Dutch oven tightly and cook for 4 hours, stirring contents about every 45 minutes.

Remove oxtails from the liquid and spread out on a baking sheet to cool. When cool enough to handle, pull meat from bones with your fingers or a knife and fork, saving bones for stock. (If using your fingers, be very careful: bones can be sharp.)

Return the meat to Dutch oven or casserole dish and mix it in well. Cook over medium heat for 5-6 minutes to heat through. Liquid should be thick and dark. If it’s still too thin, simmer, uncovered, over low heat, stirring frequently, for 20–30 minutes, or until it thickens.


A Low-Calorie Short Ribs Braised in Guinness Recipe

Mitch Mandel and Thomas MacDonald

Seems like braised short ribs adorn every French and Italian menu in the country these days. And why not? It's an inexpensive dish that takes minimal effort from the chef but that can still fetch a $20+ price tag wherever it's served. Why pay the money for something you can do just as well at home, especially if you can cut the calories in half with this short ribs recipe?

Nutrition: 540 calories, 26 g fat (9 g saturated), 660 mg sodium

Serves 4


Braised Oxtails Recipe

Contrary to their name, nowadays oxtails do not come from oxen as they did in the past. They are actually the tail of the common cow and are one of the most flavorful beef cuts you can purchase and cook. However, it takes some time to coax the best flavor and texture out of oxtails because the cut can be a little tough. Slow cooking and steady heat is the best approach to tenderize the multiple connective tissues in the tail stove, slow cooker, or oven can yield amazing results as long as you give the meat enough time to soften up, soak up the flavors, and fall off the bone.

Long braising the tail makes it so tender that it's the method of choice for many home cooks and expert chefs. It also happens to create its own rich stock as the tail cooks, which is delicious on rice or mashed potatoes. Although oxtail preparations typically stem from sustenance days of eating when no parts of the animal went to waste, lately, and ironically, this cut of meat has gained favor and has become a more expensive item to purchase. You'll find oxtail dishes in Italian, Russian, and British cuisines, as well as Asian, African, Jamaican, and Spanish. Regardless of the cuisine in question, braised oxtail is a rewarding, comforting dish with a deep, rich flavor, especially as the weather turns a bit colder.

This braised oxtail recipe appears in "The All New Good Housekeeping Cook Book" (Hearst Books), reprinted with permission.


What Is The Difference Between Braising And Stewing?

Both braising and stewing require a long time, but do you ever wonder what the difference is? I usually wonder about these things, don’t you? The answer, peeps, is in the amount of liquid you use.

While braising only requires the food (meat) to be partially submerged in cooking liquid, stewing requires the meat in this case, to be fully submerged in liquid. There you go, another secret I passed on to you.


Ultimate Guinness Braised Oxtails.

I shared a similar recipe for Oxtails slowly cooked in Guinness back when the website was relatively new in 2009. However I received several requests for an updated version the past few months, so I decided to revisit the recipe and tweak it a bit.

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 heaping tablespoon Caribbean Green Seasoning
3 cloves garlic (smashed)
1 1/2 cups Guinness Extra Stout
1 teaspoon cracked black pepper
5 allspice berries (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 (ask your butcher) and trim away any excess fat, then wash with water and lemon juice (not mentioned in the ingredient list). Drain well / pat dry.

Now dust in flour, then go into the heated oil (medium flame) and brown as best you can on all sides. Try to use a heavy pot for best results.

Please do this in batches as to not crowd the pot. Basically we need a little color and to seal in the juices in the meat. Set aside as you brown them off.

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 so.

Add the pimento (all spice ) berries 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 and bring out the natural sugars.

Add the oxtails we 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.

Now add the Caribbean 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. I had the lid on, but slightly ajar. 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.

Two ways to personalize it is to taste and adjust the salt to your liking (we taste for salt near the end as the beef stock you use may be heavy in sodium). Then check to make sure the oxtail is a s tender as you like, if not cook it a little longer. Cooking time will vary according to how big the pieces of oxtail were cut and how old the cow was that the oxtails came from.

Turn off the stove, remove the bay leaves and toss in the parsley. If there’s any fat at the surface, be sure to skim off and discard (NOT down your sink).

When I do such low and slow dishes I like doubling up on the recipe and making enough to freeze for a later day when I need to get my Stewed Oxtail craving sorted out.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.


Ingredients

Trim excess fat off meat and rinse properly.

Season meat with soy sauce, salt, pepper scallions, garlic, thyme, red pepper flakes, paprika, salt and black pepper and leave to marinate for at least 3 hours or overnight in the refrigerator, stirring occasionally.

Heat a medium frying pan with oil until the oil is well heated and ready to smoke.

Add oxtail to the pot, turning frequently to brown and seal in the juice and flavours. This may take up to 10 to 15 minutes.

Remove oxtail and set aside.

In the same frying pan saute the onion, scallion, and thyme then return the browned oxtail to the
pot with tomato paste and stir to combine.

Allow tomato paste to cook for 2-3 minutes then add one can of Guinness, stir to combine and bring to a boil over medium-high heat.

Add beef stock or water to just about cover the oxtails and bring the meat to a boil.

Lower to a simmer and cook for 2 1/2 hours. Keep oxtails covered with liquid, adding water and remaining can of Guinness as necessary.

At the 2 hour mark, add the lima beans.

Bring the pot to a boil then simmer uncovered for 10 minutes, stirring occasionally.

In the last 1/2 hour of cooking time, adjust seasoning to taste and enjoy.

Bring a pot of water to boil.

Combine salt to flour then make a well in the middle and add water. Knead the mixture to a firm dough and form spinners by taking off a small amount of the dough and rolling it together in the middle of your hands to form a cylinder.

Put the spinners to boil until they float, and then pan-fry them in a heated frying pan with
butter and thyme.

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Recipe Summary

  • 1 tablespoon vegetable oil
  • 3 pounds beef oxtail
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1 large onion, diced
  • 4 cloves garlic, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground black pepper
  • 4 cups beef stock
  • 1 cup dry red wine
  • 3 tablespoons all-purpose flour
  • 3 leaf (blank)s bay leaves
  • 1 cup sliced fresh mushrooms

Preheat the oven to 325 degrees F (165 degrees C).

Heat oil in a cast iron casserole dish over medium-high heat. Add oxtail and brown on all sides, about 10 minutes. Transfer oxtail to a plate.

Add carrots, celery, onion, garlic, chili powder, and pepper to the casserole. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Add oxtail back to the casserole, then add beef stock and red wine. Bring to a boil.

Stir in flour and simmer until sauce has thickened, about 3 minutes. Add bay leaves and submerge in the sauce. Add mushrooms.

Bake, covered, in the preheated oven until meat is tender and falling off the bone, about 2 hours. Serve in the casserole dish.


Notes about this recipe

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Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


Recipe Summary

  • 2 ½ pounds oxtail
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon salt
  • 1 tablespoon white sugar
  • 1 tablespoon garlic and herb seasoning (such as Spike®)
  • 1 teaspoon browning sauce (such as Grace®)
  • ¼ teaspoon ground paprika
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 2 carrots, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 3 cups low-sodium beef broth
  • 1 bunch fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 2 tablespoons unsalted butter

Place oxtail in a shallow dish. Combine Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with marinade pour out excess.

Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side. Remove to a small plate.

Saute carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.

Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.


Braised Beef with Red Wine Pasta

Ingredients US Metric

  • 3 to 4 large, meaty oxtails or bone-in short ribs or 2 pounds (910 g) boneless beef stew meat, cut into 2-inch (5-cm) pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup olive oil
  • 3 stalks celery, chopped
  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 1 small head garlic, unpeeled, halved crosswise
  • 1 tablespoon store-bought or homemade tomato paste
  • 3 cups dry red wine
  • 1 bunch thyme
  • 1 bunch flat-leaf parsley
  • 1 sprig rosemary
  • 2 dried bay leaves
  • 1 tablespoon black peppercorns
  • 1 cup ‎demi-glace (store-bought or homemade see How To Make Cheater's Demi-Glace below)
  • Semolina flour, for dusting
  • 1/4 cup olive oil
  • 12 baby carrots (not those blobs labeled “baby carrots” but actual young, slender carrots), blanched and halved lengthwise
  • 1 cup mixed minced thyme, rosemary, and flat-leaf parsley leaves
  • 1 cup dry red wine
  • 1/2 recipe Homemade Red Wine Pappardelle
  • Freshly grated Parmigiano-Reggiano cheese, for serving

Directions

Preheat the oven to 300°F (150°C).

Season the meat with salt and pepper. In a large Dutch oven, warm the olive oil over medium-high heat. Add the meat and sear, turning once, until browned, about 5 minutes per side. Transfer the meat to a plate.

Add the celery, onion, carrot, and garlic to the oil and beef drippings in the Dutch oven and sauté until the vegetables are softened and lightly browned, about 10 minutes. Add the tomato paste and cook, stirring often, for about 5 minutes.

Add the wine, stir to scrape up the brown bits on the bottom of the pan, and cook until the wine is nearly evaporated, about 10 minutes.

Add the meat, thyme, parsley, rosemary, bay leaves, peppercorns, demi-glace, and enough water to almost cover the meat. Cover, place in the oven, and braise for 1 1/2 hours.

Uncover the pot, rotate it 180°, and continue to braise until the meat is fork-tender and nearly falls off the bone, about 1 hour more.

Using tongs, transfer the meat from the pot to a cutting board and set aside until cool enough to handle. Return the pot to the stovetop and simmer over medium heat until the liquid is reduced by half.

Meanwhile, pull all of the meat from the bones, if not using stew meat, and shred it. Discard the bones and any gristle. Strain the braising liquid through a fine-mesh sieve and discard the solids.

Warm a large skillet over high heat and add the olive oil. When the oil is hot, add the carrots and sauté until slightly charred, about 3 minutes. Add the reserved meat, chopped fresh herbs, and wine and cook until the wine has nearly evaporated. Add the reduced braising liquid and simmer until the mixture has a nice sauce-like consistency.

Season with salt and pepper to taste. Add the pasta to the sauce. Cook, gently stirring, until the pasta is al dente and well coated with the sauce, about 3 minutes. If the sauce is too thick, add a little pasta cooking water to thin it.

Divvy the red wine pasta, meat, and vegetables among warmed plates. Top each portion with the Parmigiano-Reggiano or pass it at the table. Originally published February 3, 2014.

How To Make Cheater's Demi-Glace

If you just can’t bring yourself to pay for a wee container of demi-glace, or just can’t bear to leave the house and run to the store for just that one ingredient, the authors have a solution. It’s this cheater’s demi-glace, which is essentially just reduced beef stock. It’ll work fine in this recipe, though kindly note, it’s not a fail-safe substitute for demi-glace in other situations.

Pour 4 cups chilled homemade stock into a stock pot and skim any fat from the surface. Bring to a boil over high heat. Reduce the heat to low and simmer, uncovered and skimming as necessary, until the stock is reduced by half, 1 to 2 hours. Strain the stock and then pour it into a saucepan. Repeat the simmering process, reducing the stock until it is reduced by half again to about 1 cup and/or has a rich, meaty flavor, about 1 hour. (You can cover and refrigerate the pseudo demi-glace for up to a week or freeze it for up to 3 months. If you choose to freeze it, for ease of thawing and using, we suggest measuring it into 1- to 2-tablespoon portions, dumping them into ice cube trays, and then, when frozen, turning them into a resealable plastic bag. Don’t forget to label the bag, natch.)

Recipe Testers' Reviews

Gene C.

This braised beef is a fabulous dish and relatively easy to make. The flavor is soooo good.

I used a beef chuck roast, cut into pieces, and it was melt-in-your-mouth tender. I ran out of beef stock, so I added consommé with a little wine and water to keep the liquid volume the same. The first part of the recipe can be prepared a day ahead with no ill results—in fact, it seems to have made it better. The quantity of wine seems like a lot, but don't skimp, as the alcohol cooks out and the flavor is awesome. I used a Cabernet. I only used 1/4 of the red wine pasta recipe and saved the rest for another meal.

Overall, this recipe is a winner and I will be making it again as it's well worth the effort. I'll add this to my rotation as a hearty beef stew any time of the year.

Ralph Knauth

This braised beef is a great dish. It's complex and elaborate, especially when you make your own demi-glace and pasta. And it's kinda expensive with the oxtail and decent wine. But in my opinion, it's absolutely worth it.

It's easy to space the work over 2 or even 3 days. And I'm convinced the meat sauce gets even better when it sits for a day or two. The pasta can be made many hours before you cook it. (Actually, I kept some pasta, uncooked, until the next day and it worked just fine.)

A couple of thoughts. I used oxtail, partly because I just love it and partly because I think it tastes better in this dish. It has a deeper flavor and a different texture. The cheater's demi-glace is pretty straightforward, but DO NOT use store-bought beef broth to make it or you'll be left with some chemical-tasting and ugly liquid that will ruin the whole dish. I made the entire recipe twice—once with homemade beef stock and once with a roasted chicken stock (courtesy of Barbara Lynch)—and in my opinion, there wasn't much difference in taste in the end product. Because the chicken stock is easier to make, I'll go with that in the future.

You have to use a decent wine. A $10 or $12 bottle will do, but don't buy the cheapest you can get. It will be dramatically reduced and therefore the flavor will be very concentrated.

Last, I think this dish would go very well with polenta, too. Add some green stuff, like broccoli rabe or regular broccoli, and you have a great-looking meal on your plate.

Elie Nassar

Thick, fresh, red wine pasta flavored coupled with rich oxtail meat cooked in plenty of red wine—what a delicious, comforting, and perfect dish for a cold winter's night. It also has loads of fresh herbs that help keep it perky and fresh.

The recipe is a bit involved, especially if you need to make the beef stock and the demi-glace, but it's so worth it. My only issue with the recipe is the quantity of pasta. Reading through it and seeing that it asks for a full 2 1/2 pounds flour, I went ahead and halved the amounts for the pasta. That worked perfectly. The amount of noodles that resulted was just the right amount to be coated with the meat sauce. Making the full amount will surely give you way more pasta than you need. The thick, soft noodles carried the sauce perfectly and retained a great texture.

Natalie Reebel

This braised beef dish is a labor of love. The finished dish is absolutely wonderful. The sauce is deep and rich, and the red wine pasta itself is luxuriously silken and satisfying.

It is well worth the effort, but it is an effort. It took a full day to make the demi-glace and to braise the beef. It then took another day for me to make the red wine pasta and put the whole dish together. I chose to use beef stew. With the 1/4 cup olive oil, there was a lot of splattering going on while sautéing the beef. The stew meat worked well, however, and the last hour of uncovered braising really darkened the top of the meat.

I only made half of the pasta dough and it came together just as written without any problems. The pasta was easy to work with, but it did take 40 minutes to roll and cut half the dough recipe. The homemade pasta is a lovely, deep, lavender color.

I used a 14-inch nonstick skillet to finish the dish. Once again, the 1/4 cup olive oil did spatter some while charring the carrots. The rest of the sauce worked just as written. I was relieved I only made half of the pasta dough, as there was more than enough pasta and it barely fit in the skillet with the sauce. It only took 3 minutes to finish cooking the pasta and warm the dish. If you make the homemade demi-glace, watch it closely. I burned the first batch since the demi-glace reduces quickly after the first 2 hours of cooking. Plan on a significant amount of time to make this dish. Watch the beef during the last hour of braising so it doesn't overcook and dry out. A twist of fresh cracked pepper is the perfect touch to finish the dish.

Anna Scott

It seems that everyone has a family link to a perfect pot roast recipe. My Grandmother Muriel’s pot roast with carrots, potatoes, and mushrooms is my ideal version. I loved this Italian twist on the dish, which incorporates the same flavor from the sauce into the homemade red wine pasta. This specific braised beef had many working parts and takes a bit of dedication to make, but oh, the results! Well worth the time and effort.

I actually had a hard time finding oxtails, but I did find short ribs, so I substituted 2 pounds short ribs for 2 pounds oxtails. In terms of the demi-glace, I did actually use an unsalted store-bought beef stock and reduced it to 1 cup demi-glace. It was very fragrant and rich. Obviously homemade stock would have been better to reduce, but as long as you use unsalted store-bought stock, I think it's a good, convenient option. Next, I didn't have baby-cut carrots, so I just used whole carrots, halved and cut into 1 1/2-inch long pieces, which gave the stew a rustic look which I like with this sort of dish. Lastly, the recipe suggests you add enough water to cover the meat. I did not add any water because I think that would have diluted the overall flavor instead, the liquid level was already just about at the top of the meat, so no need to add it in my opinion.

Overall this was a superb recipe that was just as fun to make as it was to eat! Pappardelle is my favorite pasta shape and really holds up well in ragus and similarly hearty sauces like this one. And any comforting dish that takes a few hours to braise in the oven until perfectly tender and luxurious is one of my favorite types of dishes to make. There's something so fulfilling and exciting about cooking early in the afternoon and anticipating the mouthwatering results for a few hours. This is a truly impressive dish for a winter gathering.

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Watch the video: Ultimate Guinness Braised Oxtails.