Ingredients
- 60 ml (2 fl oz/1/4 cup) oil
- 16 small pieces oxtail, about 1.5 kg (3 lb 5 oz)
- 6 baby potatoes, halved
- 1 large onion, chopped
- 2 carrots, chopped
- 250 g (9 oz) button mushrooms
- 2 tablespoons plain (all-purpose) flour
- 750 ml (26 fl oz/3 cups) beef stock
- 1 teaspoon dried marjoram leaves
- 2 tablespoons worcestershire sauce
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Heat 2 tablespoons of the oil in a saucepan over medium-high heat. Cook the oxtail quickly in small batches and until well browned. Place in a deep casserole dish and add the potato.
2. Heat the remaining oil in the pan. Cook the onion and carrot, stirring, over medium heat for 5 minutes. Transfer to the casserole dish. Add the mushrooms to the pan, and cook, stirring, for 5 minutes. Stir in the flour. Reduce the heat to low, and stir for 2 minutes.
3. Add the stock gradually, stirring until the liquid boils and thickens. Add the marjoram and worcestershire sauce. Pour into the casserole dish. Bake, covered, for 1 1/2 hours. Stir, then bake, uncovered, for a further 30 minutes. Sprinkle with freshly ground black pepper and serve immediately.
