Braised oxtail with ale and English mustard recipe

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  • Serves 4
  • 15 mins to prepare and 3 hrs 05 mins to cook
  • 406 calories / serving
  • Freezable
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Braised oxtail with ale and English mustard hero

Heat a little oil in a pan over a low-medium heat, then coat the oxtail in flour and add to the pan. After 5 minutes, add the onion and gently brown for 15 minutes, turning regularly.

Add the carrots and parsnips, dissolve the mustard into the stock and add to the pan along with the beer. Add a lid and simmer gently for 2¾ hours, stirring occasionally. The liquid should reduce by half - add a little water if it reduces any more than that.

Serve the oxtail with seasonal vegetables. Mashed potato mixed with horseradish and steamed kale work particularly well.

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  • Ingredients

  • sunflower oil
  • 700g oxtail
  • 1tbsp plain flour
  • 3 onions, cut into wedges
  • 3 carrots, chopped
  • 3 small parsnips, chopped
  • 3tsp English mustard
  • 500ml vegetable stock
  • 500ml ale
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  • Energy 1698kj 406kcal 20%
  • Fat 16.3g 23%
  • Saturates 1.1g 6%
  • Sugars 18.5g 21%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 29.6g Protein 24.4g Fibre 9.4g

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