This recipe for Pumpkin Stout Braised Oxtail is really quick to put together then the oven is left to do the heavy lifting braising over several hours to make the oxtail fall off the bone. We put our own spin on this fall dish by using an unexpected spice blend….Pumpkin Spice. A warm blend of cinnamon, ginger, and allspice (and a couple others) that lends itself really well to the savory rosemary and thyme as well as the rich oxtail. We used No-Li Wrecking Ball Imperial Stout but you could also use red wine to make this even more decadent.
If you’ve never tried your hand at oxtail, don’t be intimidated! This cut is literally the tail of the ox (or cow) and comes as one tail cut into pieces, unless you have a nice meat market person that will give you only the big meaty chunks. The small ends are just as good to nibble on. If you’re just like “no way I’m eating a cow tail” then sub out beef shank in this recipe and it will be just as bomb.
Pumpkin Stout Braised Oxtail
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours, 30 minutes
- Yield: 6–8 Servings 1x
Ingredients
- 3 lbs oxtail
- 2 tablespoons olive oil
- 1 leek, white part only, cleaned and sliced thin
- 4 carrots, peeled and cut into thick rounds
- 3 celery stalks, trimmed and diced
- 2 tablespoons Spiceology Pumpkin Spice blend
- 2 cans Imperial Stout, such as NoLi Imperial Stout
- 1 28 oz can crushed tomatoes
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
- 1 tablespoon cornstarch
- 1 teaspoon water
- Parsley, for serving
Instructions
- Preheat oven to 425ºF. Lightly spray a rimmed baking sheet with cooking spray. Add the oxtail and season well with salt and pepper. Roast in the oven for 25 minutes, until browned.
- While the oxtail cooks, in a large cast iron dutch oven, heat the oil and add the leeks, carrots and celery and sauté for 5 minutes. Add the pumpkin spice, stout, tomatoes, rosemary, thyme, bay leaf and Worcestershire sauce. Stir well to combine and add in the roasted oxtail and put the lid on.
- Braise in the oven for 3 hours, stirring once every hour. Remove from the oven when the meat is falling away from the bone. In a small bowl mix the cornstarch and water to make a slurry and swirl into the oxtail just before serving. Spoon over mashed potatoes, polenta or rice and sprinkle with parsley before serving.
Notes
Serve this up with polenta, mashed potatoes or rice
