Ingredients
- 2.2 kg (5 lb) oxtail, cut into 4 cm (1 1/2 inch) pieces and trimmed of excess fat
- 750 ml (26 fl oz/3 cups) red wine
- 4 thyme sprigs
- 3 garlic cloves, sliced
- 75 g (2 3/4 oz/ 1 1/2 cup) plain (all-purpose) flour
- 2 teaspoons ground allspice
- 60 ml (2 fl oz/1/4 cup) olive oil
- 12 baby onions (about 500 g/1 lb 2 oz), peeled and halved
- 2 tablespoons tomato paste (concentrated purée)
- 750 ml (26 fl oz/3 cups) beef stock
- 450 g (1 lb/3 cups) frozen broad (fava) beans, thawed and peeled, or fresh or frozen peas
- 1 handful flat-leaf (Italian) parsley, finely chopped
- 1.25 kg (2 lb 12 oz) parsnips (about 6), peeled and cut into 3 mm ( 1/8 inch) thick slices
- 60 g (2 1/4 oz) butter, melted
- 1 large handful mixed baby salad leaves
Method
1. Place the oxtail, wine, thyme and garlic in a non-metallic bowl. Cover and marinate for 4 hours or overnight.
2. Preheat the oven to 150°C (300°F/Gas 2). Drain the marinade from the oxtail and reserve. Place oxtail, flour, allspice, sea salt and freshly ground black pepper into a plastic bag and shake until well coated. Heat 2 tablespoons of the olive oil in a large, flameproof casserole dish over a medium-high heat. Add oxtail, in batches, and cook for 3-4 minutes on each side or until golden brown. Set meat aside, reserving pan.
3. Reduce heat to medium-low. Add remaining olive oil and onions to the pan and cook, stirring, for 4-5 minutes or until golden. Add the tomato paste and return oxtail to the pan. Pour in reserved marinade and stock. Bring to the boil, then cover and transfer to the oven. Bake for 4 hours or until meat is very tender and falling off the bone. Remove meat and onions from the liquid and cool. Remove meat from the bones and tear into bite-sized pieces. Discard bones. Increase oven to 180°C (350°F/Gas 4). Strain the liquid into a small saucepan and cook over a medium-low heat, skimming to remove any scum that rises to the surface. Remove from heat and combine with the meat, broad beans and parsley in a bowl, season to taste and stir to combine well. Divide mixture among six 200 ml (7 fl oz) capacity gratin dishes or ramekins.
4. Bring a saucepan of salted water to the boil, add parsnips and cook for 1-2 minutes or until softened. Drain well and cool slightly, then pat with paper towels to remove as much moisture as possible. Place 2 layers of parsnips over meat mixture in dishes in neat, overlapping rows, as parsnips will shrink during cooking. Brush parsnips with melted butter, then place dishes on a baking tray and bake for 20-25 minutes or until parsnips are golden. Serve immediately with salad leaves on the side.
