mustard braised oxtail in beer with brocoli and walnut noodles

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Cooking receipe to make mustard braised oxtail in beer with brocoli and walnut noodles under category Aga Recipes. You may find some video clips related to this receipe below.

mustard braised oxtail in beer with brocoli and walnut noodles

8 large pieces of oxtail about 7.25kg in total

3 tbsp dijon mustard

freshly ground black pepper

2 tbsp flour

7 tbsp lard or 12 tbsp vegetable oil (lard gives a better flavour)

2 large cloves garlic halved

250m1stout or bitter beer

2 bay leaves

1 cinnamon stick broken

6 cloves galic finely choped

4 sprigs fresh thyme

450ml water

broccoli and walnut noodles:

2 tbsp olive oil

340g broccoli cut into tiny florets

250g packet medium egg noodles 75g walnut pieces

1 clove garlic crushed

2 tbsp walnut oil

salt and freshly ground black pepper freshly chopped parsley to serve

Smear the oxtail pieces with the mustard then season them with black pepper and sprinkle with the flour.

Heat the lard in a heavy ovento hob casserole on the boiling platethen add the oxtail and brown quickly on all sides.

Thorough browning is essential to the flavour of the finished dish.

Lift the meat from the pan with a perforated spoon.

Stir in the garlic and beer and bring quickly to the boil stirring all the time to release any sediment from the bottom of the pan.

Return the oxtail pieces with the seasonings adding sufficient water to just cover the meat.

Return the casserole to the boil then cover the pan and cook on the floor of the simmering ovenfor 4 hours or longer until meltingly tender.

Eight to ten hours cooking will not spoil the oxtail.

Heat a wok on the floor of the roasting ovenfor 5 minutes then transfer it to the boiling plateand pour in the olive oil.

Add the broccoli and stir fry for 3 to 4 minutes until the broccoli is soft enough especially if you have added the stalks chopped up (this is a good idea as they bane much of the flavour). Move the wok to the simmering plate as the broccoli starts to soften or it will cook too quickly and bum.

Cover the noodles with boiling water and leave to stand for 5 minutes before draining thoroughly

Remove the oxtail from the casserole and keep it warm on a plate in the simmering oven.

Press the sauce through a fine sieve with the back of a ladle into a clean pan and cook it quickly on the boiling plateuntil slightly reduced.

Season to taste with salt pepper and sugar if necessary.

Add the walnuts to the broccoli and cook until hot then stir in the garlic and drained noodles.

Dress the stir fry with the walnut oil a little salt and pepper.

Mound the noodles on to warmed serving plates then arrange the oxtail pieces on top and spoon the reduced sauce over.

Garnish with plenty of freshly chopped parsley and serve immediately.

I love oxtail its real rib sticking comfort food. This is an ideal aga dish a long slow braise for the meat and then a quick stir fry of noodles and vegetables to flnish. Of course if you cook the oxtail the day before and refrigerate it overnight you will be able to spoon off any excess fat and the flavours will bare a chance to blend together to an intoxicating infusion.

Serves 4

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