There are few dishes that capture Ireland’s warmth quite like oxtail slow-cooked in Guinness. Rich, hearty, and steeped in tradition, it’s the kind of meal that takes time—but rewards patience with flavour so deep it feels like home.
This week, the Love Ireland Team decided to create something we hadn’t yet seen—an Irish classic slow-cooked to perfection, using just a handful of simple, honest ingredients and a bottle of Guinness.
Ingredients
| Ingredient | Metric | Imperial / Cups |
|---|---|---|
| Oxtail, cut into pieces | 1.4 kg | 3 lbs |
| Olive oil | 2 tbsp | 2 tbsp |
| Salt and freshly ground black pepper | To season | To season |
| Onions, roughly chopped | 2 | 2 medium |
| Celery, chopped | 250 g | About 1 cup |
| Carrots, chopped | 3 | 3 medium |
| Garlic cloves, chopped | 3–4 | 3–4 cloves |
| Water | 400 ml | 1 2/3 cups |
| Guinness (from a bottle) | 500 ml | 1 pint / 2 cups |
| To serve: Mashed potatoes, steamed green beans, cornflour and a splash of milk (for thickening the gravy) | — | — |
Method
1. Brown the oxtail
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Preheat the oven to 150°C (300°F). Heat olive oil in a large pan over medium heat and brown the oxtail pieces slowly on all sides until glazed and golden. This step builds the rich, caramelised flavour that defines the dish. Season generously with salt and pepper.
2. Prepare the vegetable bed
In a large oven dish, create a bed of chopped carrots, celery, and onions. Scatter the garlic on top. These vegetables will release their sweetness as they cook, forming the base for a deep, savoury sauce.
3. Layer and pour
Lay the browned oxtail on top of the vegetables. Pour in 400 ml of water and 500 ml of Guinness, making sure the meat is partly submerged. The Guinness adds that unmistakable Irish richness and a subtle bitterness that balances beautifully with the sweetness of the vegetables.
4. Seal and slow-cook
Cover the dish tightly with foil and a lid to lock in the steam. Place in the oven for 4 hours, then check the liquid—if it’s still sufficient, continue cooking for another 4 hours. The oxtail should be tender enough to fall off the bone.
5. Finish and serve
Remove the oxtail from the dish and strain the liquid. To make a rich gravy, thicken the sauce with cornflour mixed with a little milk, stirring until smooth. Serve the oxtail with creamy mashed potatoes and green beans, spooning the Guinness gravy generously over the top.
The Verdict
Three members of the Love Ireland Team tucked in—and there wasn’t a bite left. The slow cooking turned the oxtail meltingly tender, the Guinness reduced to a dark, glossy sauce that tasted like pure Irish comfort.
This isn’t just a recipe—it’s a reminder of the kind of cooking Ireland does best: simple ingredients, cooked slowly, shared together.
Try More Irish Recipes
If you enjoyed this dish, explore more from our Love Irish Cooking collection:
- Classic Irish Shepherd’s Pie
- Raisin Scones from the Irish Baker Abroad
- Beef and Guinness Stew – The Classic Irish Comfort Dish
- Irish soda bread recipe
- 8 Irish comfort foods
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