2 oxtails – about 2kg , cut into pieces
50g Doves plain flour
5 tbspns oil
400g thick cut Cornish Farmhouse bacon – cut into chunks
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
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.