Fabulous Oxtail

Directions

1. 1
   Trim fat from the ox tails and cut into sections between the joints.
2. 2
   Peel the carrots and onions, trim the celery and cut into even-sized pieces about. Heat the oil and butter in a frying pan and brown the oxtail well on all sides.
3. 3
   Transfer the meat to a large casserole. Add the vegetables to the pan and toss regularly until they are well browned.
4. 4
   Add the flour and cook for 2 - 3 minutes until flour begins to brown lightly.
5. 5
   Add the plum jam, vinegar, sugar, beef stock, red wine and bouquet garni and stir well to make a smooth mixture. Bring to the boil and then pour over the oxtail.
6. 6
   Cover and cook at 150 C for 3 hours until the meat is very tender and falling off the bone. Taste the sauce and season with salt and pepper if needed.
7. 7
   (Don't forget to remove the bouquet garni.) If possible, leave the casserole to stand overnight to allow the fat to rise and set. Skim off fat and re-heat. Serve with creamy mashed potatoes with chopped parsley.
8. 8
   NOTE:-If the sauce needs to be thicker mix an extra tablespoon of flour with 2 tablespoons butter and stir into the casserole bit by bit 5 minutes before serving.
9. 9
   Cheers, Doreen Doreen Randal, Wanganui.
10. 10
    New Zealand.