Ox tail stew, that is. Nice and hearty winter warmer, supercharged with Stout. Quantities are approximate as I originally made this one up as I went...
Ingredients:
1 Ox tail, jointed and trimmed of fat
Flour
Oil
1 large onion
1 or 2 cloves Garlic
1 carrot
Beef stock (approximately 2 cups)
1 bottle of Stout (I used Coopers Special. but any export stout will do)
Salt and ground pepper to taste
Method:
Season flour with a bit of salt and pepper, then roll tail in flour.
Heat some oil in a deep saucepan then brown the tail pieces removing from the pan when done.
Dice the onion, then when all of the tail has been browned (and removed from the pan), add a little oil to the saucepan and saute the onions until clear. Crush the garlic, then add to the onions, increase the heat and return the tail to the pan.
Add stock and stout in approximately equal amounts until the tail is just covered, then bring to the boil. Drink any remaining stout. Turn the heat back to a gentle simmer then leave to simmer very slowly with the lid on. If you are white, you might want to use a crock pot. Add the carrot (sliced or julienned) and simmer until the meat is falling off the bone (at least a few hours).
Before serving, season to taste with salt and pepper. If necessary stir in a little flour or corn flour (disolved in some water) to thicken.
Serving suggestions:
In a soup bowl with some crusty bread
On a plate with some secret Crossley family recipe mashed potatos and gently steamed beans
Either way, the best bit is sucking the marrow out of the bones...
Beer Pairing:
Something robust of course - the Stout used in the dish perhaps?
Variations:
Try adding a bouquet garni before simmering.
Add a few more veges (turnip, potato, etc)
Add some dumplings...mmmm....
