Recipe

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• 3 oxtails
• 3 carrots
• 3 medium onions
• 3 stalks celery
• 1/4 cup olive oil
• 2 tbsp butter
• 2 tbsp flour
• 6 tbsp plum jam
• 3 tbsp brown sugar
• 2 cups beef stock
• 2 cups red wine
• salt & pepper

• 1 Trim fat from the ox tails and cut into sections between the joints.
• 2 Peel the carrots and onions, trim the celery and cut into even-sized pieces about. Heat the oil and butter in a frying pan and brown the oxtail well on all sides.
• 3 Transfer the meat to a large casserole. Add the vegetables to the pan and toss regularly until they are well browned.
• 4 Add the flour and cook for 2 - 3 minutes until flour begins to brown lightly.
• 5 Add the plum jam, vinegar, sugar, beef stock, red wine and bouquet garni and stir well to make a smooth mixture. Bring to the boil and then pour over the oxtail.
• 6 Cover and cook at 150 C for 3 hours until the meat is very tender and falling off the bone. Taste the sauce and season with salt and pepper if needed.
• 7 (Don't forget to remove the bouquet garni.) If possible, leave the casserole to stand overnight to allow the fat to rise and set. Skim off fat and re-heat. Serve with creamy mashed potatoes with chopped parsley.
• 8 NOTE:-If the sauce needs to be thicker mix an extra tablespoon of flour with 2 tablespoons butter and stir into the casserole bit by bit 5 minutes before serving.
• 9 Cheers, Doreen Doreen Randal, Wanganui.
• 10 New Zealand.