Oxtail braised in Guinness

Method

1. Heat the oven to 150°C/130°C fan/gas 2. Dust the meat all over with the seasoned flour. Heat 2 tbsp of the oil in a large frying pan and brown the oxtail pieces in 2 batches. Transfer each batch to the casserole and set aside.
2. Add a splash more oil to the frying pan and cook the shallots, parsnips, celery and garlic for 10 minutes to soften and colour (don’t skip this step as it will give a deeper flavour to the finished dish).
3. Add the vegetables to the casserole. Pour a splash of the Guinness into the frying pan and, using a wooden spoon, scrape up any browned bits from the bottom of the pan, then pour into the casserole. Add the rest of the Guinness, the stock and tomato purée to the casserole along with the herbs and a good grating of nutmeg. Put the lid on and cook in the oven for 2½-3 hours or until the meat is very tender and almost falling off the bone.
4.  Remove from the oven and use a slotted spoon to put the pieces of oxtail on a warmed platter. Season the sauce with the mushroom ketchup and serve spooned over the meat, alongside mashed potatoes and sautéed green vegetables.