Beer-Braised Oxtails with Carrots

This is the first time I prepared oxtails using beer. Of course, I’d heard of it before; after all, it is a classic European preparation.

Know what? It’s delicious. The beer imparts an additional subtle flavor and the final product tastes nothing like beer (for those who aren’t enamored of beer’s flavor).

Ingredients

• OXTAILS
• COOKING OIL, 2 tablespoons
• ONIONS, 2 medium, chopped
• BEER, 1 twelve-ounce can
• TOMATO SAUCE, 1 eight-ounce can
• CELERY SEEDS, ½ teaspoon
• BAY LEAF, 1
• MINCED PARSLEY, 1 tablespoon
• WORCESTERSHIRE SAUCE, 1 teaspoon
• SALT, 1½ teaspoons
• BLACK PEPPER, 1/8 teaspoon
• CARROTS, 6-8, sliced ½-inch thick
• FLOUR SLURRY

 Directions 

1. Brown oxtails in oil in a large, heavy kettle over high heat and drain on paper toweling.
2. Reduce heat to medium, add onions to kettle and sauté, stirring, 8 to 10 minutes until golden.
3. Return oxtails to kettle, add beer, tomato sauce, celery seeds, bay leaf, parsley, Worcestershire sauce, salt and pepper.
4. Cover, and simmer over low heat 3 hours until meat is tender.
5. Skim off the fat.
6. Add the carrots and simmer 20 minutes longer.