Braised Oxtail


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


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.

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