Oxtail with mackeson stout

Another marathon cooking time, but at least you get to eat the meat at the end of it this time.  I have to say this is one of the tastiest stews i've had - the bones of the oxtail add real meaty depth, and you can really taste the stout.  The one change i would make is to add additional stewing steak because i didn't find that there was that much meat on the oxtail i bought.

- Heat 35ml vegetable oil in a large pan that will go in the oven and gently fry 4 onions, sliced thinly, for about 15 mins until soft..
- Add 2 cloves chopped garlic, 1 teaspoon dried marjoram (i used thyme), and 1 tablespoon chopped parsley.
- After a couple of mins, remove to a plate.
- Mix 65g flour with 1 teaspoon mustard powder, 1/2 teaspoon ground mace, 1/2 teaspoon ground cloves, salt and pepper.
- Coat 1.5 kg oxtail and 1kg stewing steak in the flour, heat 35ml oil and brown the meat well.
- Add the cooked onions together with 4 carrots sliced into batons, 1 tin plum tomatoes, 2 whole celery sticks, and 2 bay leaves.
- Pour over 400ml mackeson stout (i used bottled guiness) and 300ml beef stock.
- Put the lid on the pan and move to the oven, cooking for 3-4 hours at 150C.
- If storing, allow to cool, then remove the surface fat.
- Serve sprinkled with parsley.
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