Beer-braised oxtails

Ingredients:

• 1.4 kg of oxtails
• 1 bottle (350 ml.) beer
• 1.5 cups veal or beef broth
• 2 tbsp. l. olive oil
• 2 teaspoons of salt
• 1 teaspoon ground black pepper
• 1 cup finely diced onion
• 1/2 cup coarsely chopped carrots
• 1/2 cup celery, diced into small pieces
• 1/4 cup leeks, finely diced
• 1 tbsp. minced garlic
• 1 tbsp chopped green onions (white parts only)
• 2 tsp. chopped ginger
• 2 tbsp tomato paste
• 2.5 tbsp. wheat flour
• 1/2 tsp ground allspice
• 1 tbsp chopped fresh parsley leaves

Preparation:

1. Pour olive oil into a saucepan (or any pressure cooker or Dutch oven) and heat over medium heat. Season the oxtails with salt and pepper. Add half of the oxtails to the pan and cook until browned on both sides, about 3-4 minutes per side. Transfer the browned meat to a platter and repeat with the remaining oxtails.
2. Once the oxtails are browned, add the onion, carrot, and celery to the pan. Sauté the vegetables until soft, about 3-4 minutes. Add the leek, garlic, green onions, and ginger and sauté for another minute, stirring frequently. Add the tomato paste and mix well. Sprinkle the flour over the vegetables and mix well. Cook, stirring, for 3 minutes. Pour in the beer and increase the heat to medium-high. Bring the beer to a boil and cook for 5 minutes.
3. Add the broth and allspice and return the oxtails to the pot. Bring the contents to a boil and simmer the oxtails until tender, about an hour in a pressure cooker or 2 hours in a Dutch oven. Remove the lid and add chopped parsley. Serve immediately.