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Oxtail & Beer Recipe

Prep time: 15 minutes
Cook time: 4 hours
Serves 8 people

1.8kg Beef Oxtail
3 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
3 tablespoons olive oil
1 white onion chopped
4 garlic cloves minced
6 sprigs fresh herbs (thyme, oregano, parsley)
2 cups of beer
2 cups beef broth
1 teaspoon tomato paste
1 cup tomato sauce
1 tablespoon red wine vinegar
226g baby potatoes
1 cup baby carrots

Season beef oxtails with salt, pepper, and cumin on all sides. Turn on the slow cooker. If choosing not to brown the beef oxtail in oil in a large skillet first, simply add all the ingredients to the slow cooker bowl, skipping the oil. Secure lid and set to 8 hours on low or 4 hours on high. When the time is done, turn off the slow cooker, remove lid, and serve oxtail with slices of toasted baguette. 


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