Name: Char-grilled Cutlet of Beef with a Braised Oxtail Casserole, Horseradish Potatoes, Mustard Cream and Ale Sauce
Cuisine: United Kingdom
Ingredients: 20 g / ¾ oz caster sugar; 2 whole oxtails; large bunch of parsley, chopped; 1 turnip, diced; 1 litre / 1¾ pints beef stock; 100 ml / 3/2 fl oz vegetable oil; 1 sprig of thyme 150 ml/ ¼ pint red wine vinegar; 4 sirloin ribs of beef, cut through the bone, each about 350 g / 12 oz; a little arrowroot; freshly ground black pepper; 1 small swede, diced; 250 ml / 9 fl oz red wine; 2 tablespoons fresh grated horseradish or horseradish relish; freshly ground salt and white pepper; 1 tsp grainy mustard; 4 Maris Piper potatoes, about 900 g / 2 lb total weight; 150 ml / ¼ pint whipping cream; 60 g / 2¼ oz unsalted butter; 1 bay leaf; 4 carrots, diced; 1 onion, roughly chopped; 2 celery stalks, roughly chopped; 1 bottle of Guinness 1.5 litres / 2¾ pints chicken stock; 2 carrots, roughly chopped; 3 garlic cloves, roughly chopped; 1 level tsp salt; about 600 ml / 1 pint chicken stock

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

4 sirloin ribs of beef, cut through the bone, each about 350 g / 12 oz
large bunch<

Method

Several hours ahead, make the Oxtails in Ale Sauce: preheat the oven to 190°C/375°F/gas 5. Trim the oxtails by removing the majority of outer fat and sinew from them, leaving a little to protect the meat. If the butcher has not already done so, cut into portions between the tail joints.
Sprinkle them with the oil and salt and roast them in the oven until brown