Ingredients
1 oxtail
1 onion fine diced
2 cloves garlic peeled and halved.
500ml beef stock
a glass of red wine
seasoned flour for dusting
vegatables
500g potatoes peeled & cut to simmilar sized chunks
2 parsnips peeled & sliced
2 carrots peeled & sliced
2 celery sticks sliced
method
heat pan, warm oil
trim any fat off of oxtail and roll in seasoned flour.
brown oxtail in hot oil and remove
add diced onion and cook until translucent.
add garlic
add red wine and deglaze
return oxtail
add stock
bring to a simmer
season
put into an oven heated to gas mark 3 140 deg
cook for at least 2 hours.
for best results allow to cool and refridgerate overnight
next day remove fat from pan and reheat meat and sauce.
bring to a simmer and add vegatables.
cook gently for about 30 mins
check seasoning and if required season and serve with hunks of bread.
