COOKING OXTAIL RECIPES

Steps:

• 1. Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.
  2. Carefully 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.
  3. Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil.
  4. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
  5. Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.
  6. Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well.
  7. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
  8. Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
  9. Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.

Steps:

• Heat the oil in a large, flameproof casserole dish. Add the oxtail pieces and fry over a high heat until browned all over – you may have to do this in batches. Take the oxtail out of the dish and put it on a plate.
• Add all the vegetables to the casserole and cook for 4-5 minutes, stirring occasionally. Add the herbs, peppercorns and tomato purée and cook for another minute. Pour in the wine and allow to bubble for a few minutes.
• Return the oxtail to the pan and pour in the stock. Bring to the boil, then turn down the heat to a gentle simmer. Cover and cook for 2½-3 hours, until the oxtail is really tender and falling off the bone. Using tongs or a slotted spoon, transfer the oxtail pieces to a plate and leave to cool.
• Strain the cooking liquor through a sieve into a bowl and leave to cool. Shred the oxtail meat and discard the bones. Place in a bowl and cover. Cover the bowl of cooking liquor and leave in the fridge, along with the oxtail meat, overnight.
• The next day, scrape away and discard the layer of fat on top of the cooking liquid. Spoon the remaining jellified soup into a pan and heat through until simmering. In a small bowl, blend the flour and three tablespoons of the hot soup until smooth. Whisk into the soup and simmer for two minutes. Add the oxtail meat to the pan and heat through for a minute or two before serving.