Oxtail ragù with witbier and horseradish crumbs – Food & Home Magazine

Ingredients

• 1kg oxtail
• salt and freshly ground black pepper, to taste
• 30ml (2 tbsp) olive oil
• 2 onions, peeled and finely chopped
• 2 celery sticks, finely chopped
• 2 carrots, peeled and finely chopped
• 3 garlic cloves, peeled and sliced
• 3 fresh rosemary stalks
• 6 bay leaves
• 1 x 500ml bottle Weiss beer (I use Darling Brew Bone Crusher)
• 500ml (2 cups) beef stock
• <h3>Horseradish crumbs</h3>
• 6 slices white bread, coarsely torn
• 15ml (1 tbsp) olive oil
• 15ml (1 tbsp) horseradish sauce
• 500g gemelli/strozzapreti/other short pasta, to serve
• finely chopped fresh parsley, to garnish