- 2.5 kg oxtail , chopped into 4cm chunks
- olive oil
- 2 medium leeks, rough medium diced
- 2 sticks of celery, rough medium diced
- 4 medium carrots, rough medium diced
- 3 or 4 sprigs of fresh thyme, leaves picked & roughly chop
- 3 or 4 sprigs of fresh rosemary, leaves picked & roughly chop
- 4 fresh bay leaves
- 4 cloves
- 2 heaped Tblsn plain flour
- 2 x 400 g tins of plum tomatoes
- 300 ml red wine
- 1 litre organic beef stock (or water)
- Splash of Worcestershire sauce
- salt and pepper to taste
- Preheat the oven to 220ºC. Place a large roasting tray in the oven to preheat.
Remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized. Remove & set aside. Reduce the oven temperature to 170ºC.
- In a large ovenproof casserole put leeks, celery, carrots, 1 Tblsn olive oil, thyme, rosemary & bay leaves – cook on medium heat for around 20 minutes, or until soft and sweet, stirring frequently.
- Add the cloves and flour to the vege, stirring well to combine, then pour in the tomatoes and port or wine. Add the oxtail and any roasting juices, cover with the beef stock – stir well.
- Bring to the boil, then pop the lid on and place in the oven for around 5 hours – stir regularly (every hour or so)
- Remove meat & leave to cool for about 10 minutes. Boil the sauce to reduce by 1/2. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
- Add a good splash of Worcestershire sauce & season to taste
- Serve with creamy or crushed potato mash and steamed greens