Oxtail & Guinness Empanadas with Horseradish Cream

**Prepare the Oxtail:** Season the oxtail pieces generously with salt and pepper.

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the oxtail on all sides. Remove the oxtail from the pot and set aside.

Add the diced onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1 minute. Sprinkle in the flour and cook for another minute, stirring constantly.

Slowly pour in the Guinness and scrape the bottom of the pot to deglaze, lifting any browned bits. Add the beef broth, bay leaves, and thyme.

Return the oxtail to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for 2.5-3 hours, or until the oxtail is very tender and falling off the bone.

Remove the oxtail from the pot and let it cool slightly. Shred the meat, discarding the bones and any excess fat. Strain the braising liquid through a fine-mesh sieve and return it to the pot. Simmer over medium heat until the sauce has thickened slightly, about 10-15 minutes.

Return the shredded oxtail to the thickened sauce and stir to combine. Season with salt and pepper to taste. Let cool completely before filling the empanadas.

**Assemble the Empanadas:** Preheat oven to 375°F (190°C).

Place a spoonful of the oxtail filling in the center of each empanada dough round. Fold the dough over to form a half-moon shape. Seal the edges by crimping with a fork or pressing with your fingers.

Place the empanadas on a baking sheet lined with parchment paper. Brush the top of each empanada with the beaten egg wash.

Bake for 20-25 minutes, or until golden brown.

**Make the Horseradish Cream:** In a small bowl, combine the sour cream, prepared horseradish, and lemon juice. Mix well. Adjust the amount of horseradish to your preference.

**Serve:** Let the empanadas cool slightly before serving. Serve warm with the horseradish cream on the side. Garnish with fresh parsley, if desired.