Guinness Black Pepper Braised Oxtail
Rich braised oxtails and chuck steak in Guinness stout with bacon, root vegetables, and bold black pepper seasoning. Slow-roasted until meat pulls from bone, then served with creamy polenta and sour cream sauce. A hearty, deeply flavored Irish-style stew that rewards patient cooking.
Ingredients
- 2 ¾ lb ox tails, separated
- 2 ¼ lb chuck steak, choppedbeef shoulder or brisket1:1beef
similar cooking properties
- 2 onions, chopped
- 6 cloves garlic, chopped
- 3 carrots, medium, chopped
- 2 leeks, chopped
- 1 bunch celery, medium part, chopped
- 1 tall can Guinness stoutother dark stout beers1:1alcoholic_beverage
similar body and bitterness
- 2 tbsp tomato paste
- 1 ¼ lb bacon, chopped
- salt, to taste
- black pepper, to taste
- flour, for dusting(optional)
- vegetable oil, for browning(optional)
- 1 tbsp Worcestershire sauce, adjust to taste
- bay leaf, to taste
- thyme, to taste
- rosemary, to taste
- mixed herbs, to taste
- 1 cup beef stock, to start, adjust
- boiling water, as needed(optional)
Instructions
- 1
Chop chuck steak and separate oxtail pieces. Chop onions, garlic, carrots, leeks, and celery. Chop bacon.
- 2
Coat oxtails and chuck steak in flour mixed with salt and pepper using a plastic bag. Shake to coat evenly, then dust off excess.
- 3
Brown meat in batches in hot oil. Transfer to a large casserole dish.
- 4
Brown bacon in the same pan. Add onion and garlic, cook until translucent.
- 5
Add celery, leek, and carrots. Cook until softened, adding more oil if needed.
- 6
Clear a small area in the pan and add tomato paste. Cook briefly until caramelized.
- 7
Add Guinness and beef stock to the pan. Let bubble on low for a bit.
- 8
Season with bay leaf, thyme, rosemary, mixed herbs, Worcestershire sauce, salt, and generous black pepper. Taste and adjust.
- 9
Pour veggie and bacon mixture over meat in casserole, ensuring vegetables nestle between pieces. Add more beef stock if liquid doesn't cover meat.
- 10
Bring casserole to boil on stove, simmer briefly, then transfer to preheated 400°F oven uncovered.
- 11
Check periodically. As liquid reduces, add boiling water. Stir pieces that darken from exposure back into broth.
- 12
After 2.5 hours, check if meat pulls away from bones with a fork. When tender, remove from oven.
Tips
Take a sip of Guinness before pouring into pan.
Be generous with black pepper—it is a key flavor in this dish.
Taste frequently and adjust seasonings throughout cooking.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat gently on stovetop with additional broth if needed.
Braise up to 1 day ahead. Cool completely, refrigerate, then reheat before serving.
Serve with creamy polenta, sour cream sauce, and fresh rocket. Pair with full-bodied red wine such as Shiraz.
Common Mistakes
Do not skip browning the meat in batches to avoid steaming instead of searing.
Do not allow meat to overcook and become mushy; check tenderness from 2.5 hours onward.
Do not neglect to stir darker pieces back into the broth to avoid uneven cooking and burnt edges.
Substitutions
similar body and bitterness
similar cooking properties