Beer-braised Oxtails

There isn’t a pretty way to serve oxtails because they always look like such a huge plateful, though when you actually pick the meat off the bone, there really isn’t as much as you’d expect. This is my take on the classic beef and oyster pie, which dates back to the days when oysters were so cheap that they were used to bulk out beef. Here, the oyster acts as a crispy fritter garnish giving a contrasting taste and texture to the beautifully soft braised oxtails.