Oxtail is traditionally cooked in red wine, but Guinness stout makes a good substitute.Click here to see the Cooking with Guinness story.Adapted from “The Country Cooking of Ireland” by Colman Andrews.
I adore this recipe, even though it takes two days to make. Yep! That is right, two days. You could hurry things along and do it in a day, if you don’t have the time, but it is worth making the time for this recipe.
What takes so long is that there is roasting and simmering that takes place... The longer I do each step, the more intense this recipe gets. And how it smells while cooking is insanely good. Usually when I am planning a "stock making" weekend, I plan to do other things around the house that need to be done, so I don’t feel like it was a wasted weekend. Or, I indulge, by making stock and enjoying a few good movies or a book.
Head to the butcher and pick up your ingredients and then kick back and enjoy yourself; as soon as you pour yourself a bowl of soup made with this stock you will be thanking yourself (and me).
Click here to see The Principles of Making Stock.
Ingredients: 2 or 3 large oxtails plus 3 or 4 small oxtails 1 28 oz. can Dei Fratelli stewed tomatoes 5 carrots sliced 3/4 cup barley Cover oxtails with cold water. Add sal to cold water and bring to a boil. Skim foam a couple of times.After approx ...