2.5 kg oxtail , chopped into 4cm chunks (ask your butcher to do this)
olive oil
2 medium leeks
2 sticks of celery
4 medium carrots
a few sprigs of fresh thyme
a few sprigs of fresh rosemary
4 fresh bay leaves
4 cloves
2 heaped tablespoons plain flour
2 x 400 g tins of plum tomatoes
275 ml porter or red wine
1 litre beef stock , optional
Worcestershire sauce
Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.
Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil.
Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.
Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well.
Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.
1 tablespoon olive oil
2 kilograms oxtail
2 onions, sliced
2 carrots, diced
2 stalks celery, sliced
4 cloves garlic, crushed
1 tablespoon finely chopped rosemary
3 tablespoons tomato paste
1 tablespoon Dijon mustard
1 tablespoon flour
500 mls beef stock
450 mls lager beer
2 bay leaves
sea salt and freshly ground pepper
OXTAIL: Preheat the oven to 160°C. Heat the oil in an oven-proof casserole and brown the oxtail, in batches, on all sides. Remove from the pan and set aside.
Add the onion, carrots, celery, garlic and rosemary to the pan and cook gently until soft. Add the tomato paste and mustard and cook for 1 minute. Sprinkle over the flour and cook for another minute. Whisk in the stock and beer then add the bay leaves and the oxtail to the pot. Season, stir and cover.
Transfer to the oven and braise for 3 hours or until the oxtail is meltingly tender, stirring once during cooking. It is even better if made the day before. Refrigerate overnight and scrape off the solidified fat. If eating on the same day, carefully skim off excess fat with a spoon. To re-heat, place in a 180°C oven until hot.
TO SERVE: Scatter with flat-leaf parsley and serve with a mashed root vegetable purée or a potato casserole. SERVES 4