Slow Beer Braised Oxtail Recipe

• 2 x tbsp sunflower oil (or other flavourless oil)
• 2 x large onions chopped roughly
• 4 x large garlic cloves chopped roughly
• 1.2 kg / 2.6 lb. oxtail, chopped into sections along the vertebrae bone
• 660ml / US 1.3 pt. / UK 1.1 pt. dark Belgian style beer - this is about 2 x small bottles, but you don’t have to be completely exact.
• 2 x bay leaves
• 2 x heaped tsp English mustard
• The leaves of 5 or 6 sprigs of thyme
• 1 x tbsp Worcestershire sauce (optional)
• 200ml / 7 fl. oz. water from boiled kettle, plus maybe more during the cooking process
• A large handful of finely chopped flat leaved parsley
• Salt and freshly ground black pepper to taste.

Directions