Recipes / Main dishes / Oxtail braised in stout
Lunch
High protein
One-dish meal
Slow-cooked
Oxtail braised in stout
Karlos Arguiñano's recipe: oxtail in the pressure cooker with stout and vegetables, with a silky sauce sweetened with pear and mashed potato.
- Cooking
- 1 h 15 min (pressure cooker)
- Prep
- 30 min
- Difficulty
- Medium
Per serving
693 kcal
Protein · 29 %
49 g
Fat · 46 %
34 g
Carbs · 25 %
41 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 6 servings
- 1 large oxtail (about 2 kg)
- flour, for dusting
- 3 tbsp extra virgin olive oil
- 1 onion
- 1 green pepper
- 1 carrot
- 1 leek
- 1 pear
- 3 garlic cloves
- 500 ml stout
- 3–4 sprigs of thyme
- salt and black pepper (ground and whole)
- Mashed potato
- 4 potatoes
- 20 g butter
- 200 ml milk
- parsley, to garnish
Step by step
- Season the pieces of oxtail, dust them with flour and brown them in the pressure cooker with the oil. Take them out.
- In the same oil, gently fry the chopped onion, pepper, carrot, leek, pear and garlic for about 10 minutes.
- Put the oxtail back in, pour over the stout and add the thyme and a few peppercorns. Cover with water, close the cooker and cook for 50–60 minutes once it reaches pressure.
- Meanwhile, boil the peeled potatoes in salted water, drain them and mash them with the butter and hot milk until smooth.
- Take out the oxtail, blend the sauce with the vegetables and pear until silky and check the seasoning.
- Serve the oxtail with the sauce and mash, and garnish with chopped parsley.