Slow roasted oxtail with caramelised red onion – Food & Home Magazine

Ingredients

• 15ml (1 tbsp) olive oil
• 1,2kg oxtail
• 20g (2 tbsp) butter
• 1 small brown onion, finely chopped
• 1 celery stick, trimmed and finely chopped
• 15ml (1 tbsp) plain flour
• 15ml (1 tbsp) tomato paste
• 15ml (1 tbsp) sugar
• 375ml (1½ cups) Guinness or Milk Stout
• 375ml (1½ cups) beef stock
• 3 garlic cloves, crushed
• 4 sprigs of fresh rosemary, finely chopped
• <h3>Caramelised onion</h3>
• 40g butter
• 2 medium red onions, thinly sliced
• 50g (¼ cup) brown sugar
• 60ml (¼ cup) red wine vinegar