Ox Tail Stew

  1. Preheat oven to 425F. In a roasting pan, mix the meats together and season with sea salt, black pepper, and olive oil. Make sure the meat is thoroughly coated. Roast for about 20 minutes or until the meat is nicely browned. You don't need to cook it through since we'll be stewing it for 5 hours.
  2. While the meat is roasting, prepare the vegetables. Roughly cut the vegetables into medium sized chunks (about 1 1/2 inches) and place them into an oven safe pot. Add the chopped rosemary and thyme, bay leaves, sliced garlic, sea salt, pepper, and saute them over medium high heat until softened. Once softened sprinkle the 2 tbsp flour, and stir until the flour is cooked. This will help the stew thicken.
  3. Once the flour is done, add 2 canned tomatoes (with the liquid) and the beer. The meat should be done about now so take it out of the oven and add everything (even the juices) into the pot. You will want the ingredients to be barely covered, so add water or stock if you need to. Set the heat to high and wait until it reaches a light boil. While you're waiting reduce the oven temperature to 325F.
  4. Once the stew is boiling you will want to place the pot, covered, into the oven and stew it for 5 hours. Once you're done, you can skim off some of the fat and season to taste. A little bit of cayenne powder or chili flakes gives it a nice kick if you want to make it spicy. For something more complex, a dollop of creme fraiche on top will give it a nice tang to go with the savory stew.
  5. Serve immediately.

tail, beef chuck, leeks, carrots, onion, stalks of celery, garlic, tomatoes, dark beer, thyme, rosemary, bay leaves, cloves, flour, black pepper, salt, cayenne powder, chili flakes, crueme

Taken from www.yummly.com/recipe/Ox-Tail-Stew-1512346 (may not work)

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