toodle.

Slow-Cooked Hereford Oxtail with Stout, Prunes and Horseradish Mash

Succulent oxtail marinated overnight, slow-braised in chocolate stout, then shredded, wrapped in caul fat, and served with pungent horseradish mash.

BeefGourmetStoutWinterSlow-CookedOxtail
Estimated Nutrition
Calories
1546.1
kcal / serving
6184.2 kcal total
Carbs
67.5g
per serving
269.8 g total
Fat
103.1g
per serving
412.4 g total
Protein
87.1g
per serving
348.5 g total
Cook Time
210
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
6
tbsp
Brown Sugar
soft
CondimentsSauces
2
tbsp
Red Wine Vinegar
2
tsp
Aged Vinegar
e.g. balsamic
6
tbsp
Horseradish Cream
strong
Dairy
115
g
Butter
unsalted
115
g
Butter
unsalted, for mash
225
ml
Milk
hot
Fruits
14
piece
Prune
pits removed
Liquids
500
ml
Stout
chocolate stout or equivalent beer
450
ml
Chicken Stock
Meat
1.5
kg
Oxtail
cut into 5cm pieces
4
piece
Caul Fat
sheets
NutsSeeds
4
tsp
Black Peppercorns
coarsely ground
2
tsp
Sea Salt
Maldon
2
tsp
Oregano
dried
1
tsp
Thyme
leaves
4
clove
Garlic
peeled
0.5
tbsp
Sage
chopped
4
piece
Pickled Walnuts
quartered
12
clove
Garlic
unpeeled
2
tbsp
Parsley
chopped
OilsFats
2
tbsp
Olive Oil
3
tbsp
Olive Oil
for oxtail
Seafood
6
piece
Anchovy
fillets, halved lengthways
Vegetables
3
piece
Onion
finely sliced
12
piece
Baby Onion
peeled
12
piece
Baby Carrot
trimmed
12
piece
Button Mushroom
1
kg
Potato
floury type, peeled and chopped
1
piece
Brussels Sprout
blanched small sprouts for serving

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14