1 oxtail, cut into joints
seasoned flour
3 tablespoons bacon fat
2 large onions, chopped
1 bay leaf
pinch of dried thyme
425 g (15 oz) can tomatoes
2 beef stock cubes
1 cup red wine
salt and pepper
1 stalk celery, sliced
2 leeks, sliced
1 parsnip, sliced
1 carrot, sliced
125 g (4 oz) button mushrooms
2 tablespoons butter
seasoned flour
3 tablespoons bacon fat
2 large onions, chopped
1 bay leaf
pinch of dried thyme
425 g (15 oz) can tomatoes
2 beef stock cubes
1 cup red wine
salt and pepper
1 stalk celery, sliced
2 leeks, sliced
1 parsnip, sliced
1 carrot, sliced
125 g (4 oz) button mushrooms
2 tablespoons butter
method
1. Place oxtail in a large bowl, pour boiling water over and stand for 10 minutes, drain and wipe dry with absorbent paper.
2. Coat oxtail with seasoned flour.
3. Heat bacon fat in a frying pan, brown oxtail evenly on all sides and remove to casserole dish.
4. Add onion to pan and saute until transparent.
5. Add to casserole with bayleaf, thyme, tomatoes, crumbled stock cubes, red wine, salt and freshly ground pepper to taste.
6. Cover casserole and cook in a moderate oven 180-190°C (350-375°F) for 1 hour, lower oven temperature to slow 150-160°C (300-325°F) and cook for a further 1 1/2 hours.
7. Add prepared celery, leeks, parsnip and carrot and cook for a further hour.
8. Skim fat from surface. Saute mushrooms in butter and add to casserole.
2. Coat oxtail with seasoned flour.
3. Heat bacon fat in a frying pan, brown oxtail evenly on all sides and remove to casserole dish.
4. Add onion to pan and saute until transparent.
5. Add to casserole with bayleaf, thyme, tomatoes, crumbled stock cubes, red wine, salt and freshly ground pepper to taste.
6. Cover casserole and cook in a moderate oven 180-190°C (350-375°F) for 1 hour, lower oven temperature to slow 150-160°C (300-325°F) and cook for a further 1 1/2 hours.
7. Add prepared celery, leeks, parsnip and carrot and cook for a further hour.
8. Skim fat from surface. Saute mushrooms in butter and add to casserole.
serving amount
serves: 3-4
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