Cook long and cook slow - that's the rule for oxtail. And all those hours spent simmering will be amply repaid when you taste the rich tender meat and juices. If you cook it the day before, the cooled fat is much easier to remove.
SERVES 4
2 small oxtails, total weight about 1.4 kg (3 lb) , trimmed and cut into pieces
30 ml (2 tbsp) plain flour
salt and pepper
15 g (1/2 oz) butter
15 ml (1 tbsp) vegetable oil
2 large onions, skinned and sliced
900 ml (1 1/2 pints) beef stock
150 ml (1/4 pint) dry red wine
15 ml (1 tbsp) tomato puree
finely grated rind of 1/2 lemon
2 bay leaves
225 g (8 oz) carrots, thickly sliced
450 g (1 lb) parsnips, peeled and cut into chunks
chopped fresh parsley, to garnish
1. Coat the oxtail pieces in the flour, seasoned with salt and pepper.
2. Heat the butter and oil in a large flameproof casserole and brown the oxtail pieces, a few at a time.
3. Remove with a slotted spoon.
4. Add the onions to the casserole and fry for 5 minutes, until lightly brown. Stir in any remaining flour, the stock, red wine, tomato puree, lemon rind and bay leaves and season well.
5. Bring to the boil and replace the meat. Cover and simmer for 3 hours, then skim well.
6. Stir the carrots and parsnips into the casserole. Re-cover the casserole and simmer for a further 1/2 hour, until the meat is quite tender.
7. Skim all fat off the surface of the casserole, adjust seasoning and garnish with parsley.
8. Accompany with plain boiled or mashed potatoes and crisply cooked winter cabbage.
