Braised Oxtail

Ingredients

2 oxtails – about 2kg , cut into pieces

50g Doves plain flour

5 tbspns  oil

400g thick cut Cornish Farmhouse bacon – cut into chunks

2 carrots

1  leek

2 sticks celery

1 large bunch of  flat leaf parsley

2 sprigs of sage or tspn Hambleden Herbs dried sage

75cl red wine

1 litre Kallo beef stock

Method

Heat the oven to 190°C/fan 170°C/Gas 5.

Trim any excess fat from the oxtail

Season well & dust with a little flour

Heat the oil in large casserole dish or roasting tin, add the oxtail & brown all over.

Lift out, then repeat with the bacon, before returning the oxtail & any juices to the pan.

Tie the carrots, leek, celery & herbs tightly in a bundle with kitchen string & add it to the meat with the wine.

Bring to the boil, scraping up any bits stuck to the bottom, then pour in the stock & cover with a double layer of baking parchment.

Cook in the oven for 4 hours, until the meat is soft enough & falling off the bone.

Serve with John Collins Cornish potatoes – cooked & mashed with loads of Cornish butter & a selection of Lobbs home grown seasonal vegetables.

This recipe would also cook well in a slow cooker.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: