Oxtail stew, dark, rich and gelatinous. One of my favourite winter meals. Five hours in the oven backed with red wine, smoky bacon and porcini mushrooms. Delicious. To make for four -
Oven back the oxtail (just over a kg get meaty bits) on high for 10 to 15 mins. This is just to seal and brown the tail not cook.
Fry 250gm bacon, three massive garlic cloves whole and two large onion until brown.
Add oxtail, can of chopped tomatoes, 2 tbls Worcestershire sauce, handful thyme, handfull dry porcini mushrooms, beef stock, half a bottle of red wine.
Bake in oven with lid on at 150 degree C for 2 hours.
Add fresh mushrooms (as many that can fit) and carrots.
Bake for another 2 to 3 hours uncovered. Check ever hour and add a little water if the stew is drying up.
I love to serve mash but you could have bumpling!