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1
Preheat oven to 150C/gas 2.
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2
Trim oxtail pcs of excess fat and wash the meat.
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3
Toss in seasoned flour and shake off any excess.
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4
Heat some butter in a heavy bottomed pan or possibly frying pan.
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5
Add in oxtail - sear brown on all sides.
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6
Remove oxtail with slotted spoon to deep ovenproof casserole.
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7
Peel and roughly chop vegetables, add in to pan and brown in butter.
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8
Add in vegetables to oxtail in casserole.
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9
Add in port to pan.
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10
Reduce till sticky, stirring constantly to scrape up crusty meat sediment from pan.
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11
Gradually add in wine to pan and bring to the boil.
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12
Boil hard for about 10 min to drive off alcohol.
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13
Add in stock, cinnamon, bay.
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14
peppercorns, thyme, salt & pepper.
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15
Return to boil.
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16
Add in to oxtail casserole.
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17
Cover with lid and cook in pre-heated oven for 31/2-4 hrs, till meat is falling from bones.
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18
Remove oxtail from casserole with slotted spoon and keep warm.
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19
Strain casserole juices into clean pan, pressing vegetables well with back of ladle or possibly draining spoon to extract all possible flavour.
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20
At this point the casserole could be refrigerated overnight to allow fat to solidify, and then be removed.
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21
Re-heat oxtail and sauce.
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22
Bring sauce to boil and season to taste.
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23
Skin off as much fat as possible.
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24
Sauce should be deep in colour, rich and unctuous.
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25
Serve oxtail with sauce poured over and with mashed potatoes.
