Oxtail in Guinness with chickpeas and spinach – Food & Home Magazine

Ingredients

• 1,3 – 1,4kg oxtail
• 50g cake flour
• salt and freshly ground black pepper, to taste
• 60ml (¼ cup) olive oil
• 1 large onion, peeled and diced
• 2 garlic cloves, peeled and crushed
• 50g tomato paste
• 500ml (2 cups) Guinness
• 1,5L (6 cups) beef stock
• 2 bay leaves
• 4 sprigs fresh thyme + extra, to garnish
• 300g baby carrots, washed and trimmed
• 250g small portabellini mushrooms, cleaned
• 3 sticks celery, roughly chopped
• <h3>CHICKPEAS AND SPINACH</h3>
• 1 tbsp butter
• 1 tsp ground cumin
• 3 x 400g tins chickpeas, drained and rinsed
• big pinch cayenne pepper
• 80g baby spinach