- 50g/2oz plain flour seasoned with salt and pepper
- 2 oxtails, cut into pieces
- 2 tablespoons olive oil or 30g/1oz butter (or combination of both)
- 2 medium onions, peeled and thinly sliced
- 2 thick bacon rashers, chopped
- 2 garlic cloves, peeled and finely chopped
- 570 ml/20fl oz red wine
- 1 litre/ 35 fl oz beef stock
- bouquet garni of a bay leaf, a sprig of thyme, a sprig of parsley and a sprig of rosemary, tied together
- 2 medium carrots, peeled and diced
- 2 celery stalks, sliced
- 2 tablespoons tomato paste
- Salt and freshly ground black pepper
- ½ cup parsley, finely chopped
- The casserole can be cooked on the stovetop or in the oven. If you are cooking it in the oven, preheat it to 180oC/350oF/ gas mark 4.
- Put the seasoned flour into a plastic bag and add the oxtail pieces. Shake it well to coat the meat. Heat the oil or butter in a large heavy-based casserole and add the oxtail pieces in small batches. As each batch is browned, remove to a warmed plate with a slotted spoon and repeat until all the meat has been sealed. Add a little more oil if necessary and add the onions and cook until golden.
- Add the bacon and garlic and cook for 2-3 minutes. Return the meat to the casserole, pour in the wine and simmer until the liquid has reduced by about a third. Add the stock and bouquet garni to the pot and cover. Simmer gently on the stove or cook in the oven for about 2 hours.
- At this point add the carrots, celery and tomato paste and continue to cook for a further 2 hours or so, until the meat falls off the bone. Adjust the seasoning and sprinkle with chopped parsley and serve with mashed potato and baked parsnips.