A Stew of Oxtail and Onions for a Cold Night

Warm a little olive oil in a Dutch oven or other heavy pot.

Season the oxtail all over with salt and black pepper.

Lower into the oil and let color on all sides.

Meanwhile halve, peel, and thinly slice the onions, while occasionally turning the meat so that it browns lightly and evenly.

Remove the oxtail from the pot and add the onions, letting them soften a little but not color.

Preheat the oven to 325F (160C).

Hide the meat among the onions, tuck in the bay leaves, and pour over the white wine.

Lay a piece of buttered or oiled wax paper over the top, then cover with a lid.

Bake for two and a half hours, checking now and again that it is not dry.

If it is, add a little more liquid.

Remove from the oven.

Lift the lid and remove the meat to a warm dish.

Pour off any obvious fat from the pan, then stir in the cream and the mustards, and check the seasoning.

Bring to a boil on the stove and bubble hard for five to ten minutes to reduce the quantity, stirring in any pan stickings as you go.

Spoon the mustard sauce over the oxtail and eat immediately.