Beer Braised Ox Tail



  1. Preheat over to 325 degrees.
  2. Heat the olive oil in a large dutch oven over medium-high heat.
  3. Season the ox tails with salt and pepper.
  4. Sear the ox tails in the dutch oven until brown, about 5 minutes per side.
  5. Remove the ox tails from the pan and set aside.
  6. Add the onion and garlic to the pan. Saute until lightly browned. Scrape any brown bits from the bottom of the pan using a wooden spoon.
  7. Add the carrots and celery and let cook for 5 more minutes.
  8. Add beef stock, beer and herbs. Bring to a simmer and cook uncovered for 20 minutes.
  9. Add ox tails, cover and braise in the oven for 3 hours.
  10. Remove the ox tails and reduce the braising liquid by half on the stovetop until you have a nice gravy for the ox tails.

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