1 oxtail, about 2 1/2 Ib (1.1 kg) in weight, jointed
1/4 cup (1 oz) 30 g flour
2 3/4 cups (21 fl oz) 600 ml stock
2 onions, chopped
2 carrots, chopped
2 sticks celery, chopped
salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
1 bay leaf
little gravy browning (optional)
1/4 cup (1 oz) 30 g flour
2 3/4 cups (21 fl oz) 600 ml stock
2 onions, chopped
2 carrots, chopped
2 sticks celery, chopped
salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
1 bay leaf
little gravy browning (optional)
method
1. Trim any excess fat from oxtail. Heat a large non-stick frying pan and fry the oxtail on all sides, slowly at first to extract the fat then at a higher heat to brown. Lift it out with a slotted spoon and keep on one side.
2. Stir the flour into the fat remaining in the pan and cook for a minute. Blend in the stock and bring to the boil, stirring until the sauce has thickened.
3. Transfer the oxtail to an ovenproof casserole with the vegetables, seasoning, cayenne, and bay leaf. Add a little gravy browning, if liked. Cover with a lid and simmer very gently for about 3 1/2 - 4 hours or until the meat can easily be removed from the bones.
4. Skim off any surplus fat. Taste and check the seasoning. Remove the bay leaf. Serve with bright green young cabbage.
2. Stir the flour into the fat remaining in the pan and cook for a minute. Blend in the stock and bring to the boil, stirring until the sauce has thickened.
3. Transfer the oxtail to an ovenproof casserole with the vegetables, seasoning, cayenne, and bay leaf. Add a little gravy browning, if liked. Cover with a lid and simmer very gently for about 3 1/2 - 4 hours or until the meat can easily be removed from the bones.
4. Skim off any surplus fat. Taste and check the seasoning. Remove the bay leaf. Serve with bright green young cabbage.
serving amount
serves 4 - 6
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