Wine-Braised Oxtail

Dust the oxtail pieces in seasoned flour, and fry in half the oil in a casserole for 3 mins to brown. Drain off the excess fat, and set aside. Heat the remaining oil in the casserole and soften the onion, carrot and celery for 10 mins, then stir in the tomato puree, return the oxtail to the pot, and add the stock and wine. Season well, sprinkle in the nutmeg, and bring to a simmer.
Cover with the lid and reduce the heat to low. Simmer for 2.5-3 hours, then remove the oxtail from the pot and set aside. Remove all the solids from the pot with a slotted spoon, bring the sauce to the boil and whisk in the flour and butter for 3-5 mins, or until thick and glossy. Return the meat and veggies to the casserole, warm through, and serve with mash.

3 hrs

4 serving

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