Instructions: 1. Pre-heat oven to 180deg.C. Place about 1/2 cup seasoned flour into a plastic bag and add oxtail joints. Twist bag to seal and shake to coat well.

Remove oxtail joints, shaking off the excess flour and set aside.

2. Heat oil and butter in a pan and saute onions, carrots, turnip and mushrooms until onion is transparent. Using a slotted spoon, transfer to a casserole dish. Brown oxtail joints in remaining oil and butter before adding to the casserole dish. Add bouquet garni and enough stock to cover the meat.

3. Cover the dish and cook in oven for 1 hour. Reduce heat to 150deg.C. and cook a further hour. Remove from oven and cool. Refrigerate overnight and next day remove any solidified fat on surface. Re-heat to serve.

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