Oxtail And Stout Ragu - cooking recipe

Ingredients

1 tbsp olive oil
3 1/3 kg oxtail pieces
1/3 cup flour, seasoned with salt and pepper
2 None carrots, chopped
2 None celery stalks, chopped
2 cloves garlic, finely chopped
2 None anchovies, finely chopped
3 stems rosemary
2 None bay leaves
1 tsp ground allspice
1 3/4 cups stout beer
1 can (14 oz) diced tomatoes
None None Cooked pasta of choice, to serve

Preparation

Preheat the oven to 300\u00b0F.
Heat oil in a Dutch oven on high heat. Dust oxtail pieces in flour, shaking off excess. Cook in 2 batches, 4-5 mins each, turning, until well browned. Transfer to a plate.
Add carrot and celery to same pan. Cook 2-3 mins, stirring, until lightly browned. Stir in garlic, anchovies, herbs and allspice. Cook 1 min, until fragrant.
Add beer, tomatoes and 1 cup water. Bring to a boil. Return oxtail to pan.
Bake, covered, 2 1/2 hours. Remove lid and bake a further 1 hour, until very tender. Skim off excess fat on surface.
Using a fork and tongs, shred meat, discarding bones. Toss pasta with ragu to serve.