Grass-fed Ox tail 1.3 kg

Sea salt and freshly ground black pepper

1 tablespoon extra virgin olive oil, plus more for roasting the vegetables

1 onion, chopped

1 large carrot, chopped

1 celery stick chopped

3 whole cloves garlic, peeled

1 bay leaf

Pinch fresh thyme

475 ml beef stock

475 ml Guinness

2 parsnips, cut into 1-inch segments, large pieces also cut lengthwise

Chopped parsley optional

Method

Start by preheating your oven to 175°C

Season 1.3 kg oxtail with sea salt and freshly ground black pepper. Chop 1 onion, 1 large carrot, and 1 celery stick. Peel 3 whole cloves of garlic.

In a large pot, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Add the oxtail and brown it on all sides. Remove and set aside.

In the same pot, add chopped onion, carrot, celery, and garlic. Sauté until the onion is translucent.

Add 1 bay leaf, a pinch of fresh thyme, 475 ml beef stock, and 475 ml Guinness. Bring to a simmer.

Add back the oxtail, cover and cook in the oven for 2 hours or until meat is falling off the bone