Ingredients
- 1 kg oxtail, cut into short pieces (ask your butcher to do this)
- ¼ cup (30 g) plain flour
- 1 tablespoon oil
- 2 rashers bacon, rind removed, chopped
- 1 small onion, studded with 6 whole cloves
- 2 cloves garlic, crushed
- 2 carrots, quartered lengthways
- 1½ cups (375 ml) beef or chicken stock
- 425 g can puréed tomato
- 1 parsnip, quartered lengthways
- 1 leek, thickly sliced
Method
1. Trim any excess fat from the oxtail, and place it in a large bowl. Cover with water and set aside for 3 hours. Drain well and transfer the meat to a 2.5 litre flameproof casserole. Cover with fresh water and bring to the boil. Reduce the heat and simmer for 10 minutes, regularly skimming any froth from the surface with a strainer or spoon. Drain the meat, allow to cool and pat dry with paper towels.
2. Preheat the oven to slow l50°C (300°F/Gas 2). Coat the oxtail with seasoned flour, shaking off any excess. Heat the oil in the casserole, add the bacon and cook over medium heat for 3 minutes, stirring frequently, then remove.
3. Add the oxtail to the casserole and cook over medium-high heat for 3 minutes, or until browned, stirring continuously.
4. Add the bacon, onion, garlic and half the carrot. Stir in the combined stock and puréed tomato. Cover and bake in the oven for 3 hours. Add the remaining carrot, parsnip and leek, and cook for a further 30–40 minutes, or until the vegetables are tender. Remove the onion before serving.
