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1
Trim fat from the ox tails and cut into sections between the joints.
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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.
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3
Transfer the meat to a large casserole. Add the vegetables to the pan and toss regularly until they are well browned.
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4
Add the flour and cook for 2 - 3 minutes until flour begins to brown lightly.
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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.
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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.
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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.
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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.
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9
Cheers, Doreen Doreen Randal, Wanganui.
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10
New Zealand.
