This is a lovely rich winter warmer and comfort meal. Serve with steams green vegetables.
SERVES: 8
TIME TO PLATE: 4 HOURS
WHAT YOU NEED:
- 2.5 kg oxtail , chopped into 4cm chunks
- 2 tbsp + 1 tbsp of olive oil
- 2 medium leeks
- 2 sticks of celery
- 4 medium carrots
- a few sprigs of fresh thyme and rosemary
- 4 fresh bay leaves
- 4 cloves
- 2 x 400 g tins of plum tomatoes
- 1 litre beef stock
- 1 tbsp of Worcestershire sauce
HOW TO MAKE:
- Preheat the oven to 220°c . Place the oxtail on a large roasting tray in the oven drizzle with olive oil, season with salt and pepper, toss a little to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
- 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, add the stock, add 1 tbsp of olive oil and the fresh herbs picked and roughly chopped, and finally the bay leaves, pop a lid on and cook on medium heat for around 20 minutes, or until soft and sweet, stirring frequently.
- Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170°c.
- Add the tomatoes to the vegetable pot, cloves and the oxtail with any roasting juices, stir well.
- Turn the heat up to high and bring to the boil, then pop the lid on and place in the oven for around 3 hours, or until the meat falls away from the bone, carefully stirring every hour or so and adding a splash of water to loosen, if needed.
- 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.
- Add the Worcestershire sauce, season to taste.