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Braised oxtail with beer


  • Heat a thin layer of oil in a large heavy-bottomed pot and seal the oxtail all over. Remove.
  • Then add the garlic, onions, celery and carrots to the pot with a little more oil, if needed and gently saute until tender. Add the flour and briefly cook, continually stirring. Then add the tomatoes and bay leaves with 2 cups stock, the mustard, sambel, honey, soy, seasonings and lager. Mix well and bring to the boil. Turn the heat down, return the oxtail to the pot and simmer very gently for about 2½-3 hours until very tender, adding more stock if necessary, skimming the top now and again.
  • To serve, mound the parsnip mash on individual plates and top with the oxtail, vegies, plenty of the sauce and a sprinkling of parsley.
  • nb. This dish is best prepared the day before, refrigerated overnight, removing the fat from the top when reheating.


  • olive oil
  • 2 kg oxtail, well trimmed & separated
  • 4 garlic cloves, crushed
  • 2 onions, chopped
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 1 heaped tbsp plain flour
  • 2 cans diced tomatoes
  • 2-3 bay leaves
  • 3-4 cups beef stock
  • 1 tbsp Dijon mustard
  • 1 tbsp sambel oelek (or any chilli paste)
  • 1 heaped tbsp honey
  • a good slurp of soy sauce
  • sea salt & freshly ground pepper
  • 2 cups lager parsnip mash
  • 2 tbsp chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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