Beer Braised Oxtail with Pearl Couscous and Smoked Paprika Tuille

The season of slow cooking is here - and what better way to make the most of it than trying this slowly braised oxtail which is pull-apart tender and cooked in a delicious stew. The meat is seared then cooked for around 3 hours until it is soft, then I served it with some buttery pearl couscous and a crisp tuille to add some crunch.

Serves 4

Ingredients:

Oxtail Stew:

• 1kg Oxtail

• 10g smoked paprika

• 150g carrot

• 100g onion

• 100g celery

• 3 garlic cloves

• 2 sprigs rosemary

• 100ml lager

• 8g tomato paste

• 8g flour

• 400g chopped tomatoes

• 500ml beef stock

Pearl Couscous:

• 400g pearl couscous

• 600g water (to cover)

• 10g butter

• 10g basil

Smoked Paprika Tuille:

• 190g water

• 10g smoked paprika

• 94g vegetable oil

• 30g flour

Method:

1. Season the oxtail generously with salt, pepper, smoked paprika and a touch of vegetable oil. In a pot over a medium/high heat, sear in batches. Once all the meat is browned, remove it all from the pot and add the chopped onions, celery and carrots then cook until golden. Add in the garlic and rosemary then cook for another minute or two.

2. Add in the lager then let it reduce, scraping the bottom of the pan as you go. Once reduced, add in the tomato paste and stir to coat. Cook for a minute before adding in the flour and stirring through.

3. Add in the chopped tomatoes, along with the oxtail. Add in the beef stock just enough to cover the oxtail. Save the rest.

4. Bring the pot to a simmer then reduce the heat and simmer gently for 3 hours. Check every hour and add more stock to the pot if needed.

5. For the last hour of cooking, remove the lid and allow the sauce to reduce.

6. Meanwhile, add the pearl couscous to a pot and cover with water. Simmer with a lid for around 10-15 minutes until soft and the water is absorbed. Once cooked add the butter and chopped basil then season to taste with salt and pepper.

7. For the tuille, bring the water to a boil then pour over the smoked paprika in a bowl. Leave for 10 minutes then strain the mix reserving the liquid. Combine with the oil and flour.

8. Put a non-stick pan on a medium-high heat then once hot, add a large spoon of the tuille mix. Swirl around the pan until it reached the edges, then cook for a minute before flipping over. Leave to cook for another minute before removing from the pan and allowing to cool.

9. To serve, spoon the pearl couscous onto a plate and top with a generous portion of the oxtail along with the sauce. Garnish with the tuille then enjoy!