Oxtail And Stout Ragu

• 1 tbsp olive oil
• 3 1/3 kg oxtail pieces
• 1/3 cup flour, seasoned with salt and pepper
• 2 None carrots, chopped
• 2 None celery stalks, chopped
• 2 cloves garlic, finely chopped
• 2 None anchovies, finely chopped
• 3 stems rosemary
• 2 None bay leaves
• 1 tsp ground allspice
• 1 3/4 cups stout beer
• 1 can (14 oz) diced tomatoes
• None None Cooked pasta of choice, to serve

1. Preheat the oven to 300u0b0F.
2. Heat oil in a Dutch oven on high heat. Dust oxtail pieces in flour, shaking off excess. Cook in 2 batches, 4-5 mins each, turning, until well browned. Transfer to a plate.
3. Add carrot and celery to same pan. Cook 2-3 mins, stirring, until lightly browned. Stir in garlic, anchovies, herbs and allspice. Cook 1 min, until fragrant.
4. Add beer, tomatoes and 1 cup water. Bring to a boil. Return oxtail to pan.
5. Bake, covered, 2 1/2 hours. Remove lid and bake a further 1 hour, until very tender. Skim off excess fat on surface.
6. Using a fork and tongs, shred meat, discarding bones. Toss pasta with ragu to serve.

olive oil, flour, carrots, celery stalks, garlic, anchovies, rosemary, bay leaves, ground allspice, stout beer, tomatoes, choice

Taken from recipes-plus.com/api/v2.0/recipes/27911 (may not work)