Place the Oxtails ( cut into portions, bone in) into a large bowl and pour over the ale gar.
Add the onion and garlic and mix well into the oxtails
Cover and place into the refrigerator overnight.
When ready to cook, heat a heavy based oven proof casserole over high heat,
Remove the oxtails from the marinade before adding to the pan to brown all over ( keep the ale gar aside)
Remove the oxtails from the pan then add the onion, and lightly brown.
Add the crushed garlic and cook for 2 minutes before returning the oxtails to the pan.
Add the Ale-Gar marinade and deglaze the pan before adding all the other ingredients.
Stir , cover and place into a pre heated oven at 180 dgr and cook for 30 mins before turning the heat down to 110 dgrs to cook for a further 1 ½ hours just so that the pot is gently simmering.
When ready remove the oxtails pan and strain the sauce.
Serve with a creamy mustard mash potato,some baked butternut squash and green buttered cabbage.