Tooheys Old is a dark ale made from subtle earthly yeasts with flavours of coffee and chocolate and a hint of tasty smoke. Using this dark ale as a base extends the richness of the stew.
Oxtail Stew
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 2.5kg oxtail (chopped into 4 cm pieces)
- 2 x 275ml Tooheys Old (dark ale)
- 1 x 400g tin whole peeled tomatoes
- 2 stalks celery
- 2 shallots
- 2 carrots
- 1 onion
- 1 tbsp garlic
- 1 cups flour
- A few sprigs of rosemary, oregano, parsley and basil
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Trim excess fat from oxtail. Coat oxtail in flour, add 1 tbsp olive oil and brown in a 12” camp oven. Remove from camp oven.
- Dice carrot, onion, shallots and celery.
- Add remaining olive oil to camp oven and lightly sauté vegetables.
- Place oxtail on top of vegetables. Add tooheys old, freshly chopped herbs, tinned tomatoes and garlic.
- Bring to boil.
- Cook slowly in camp oven simmering for 3 hours. Stirring every hour or so. Remove lid from the camp oven. Add salt and pepper to taste and cook for a further hour to allow liquid to reduce and the meat to fall from bone.
- Serve on a bed of creamy potato and garden greens
