Instructions: In stews and casseroles. We particularly like it with oxtail one of our favourite dishes. Dont forgel to provide plenty of bread to mop up the sauce. A watercress salad dressed with walnut oil and heavily spiked with mustard and vinegar adds a note of freshness to this robust country dish.

1.2kg large oxtails preferably Charollais 30g lard
2 bottles red burgundy Cotes de Beaune or Cotes de Nuits 1 pork rind about 150g
4 garlic cloves unpeeled and crushed
8 shallots peeled and left whole
1 onion thinly sliced
1 bouquet garni
400g carrots peeled and cut into 1cm rounds 30ml veal stock
6 peppercorns crushed
200g field mushrooms if possible or button mushrooms 1 celeriac
1 tablespoon flat leaved parsley
salt and freshly ground pepper

Soak the oxtails in cold water for several hours. Cut off any excess fat then cut the tails into pieces through the joints and pat dry on a tea towel.

Preheat the oven to gas 23 160C (320F).

In a large flameproof casserole heat the lard put in the pieces of oxtail and seal for about 6 minutes until well browned on all sides.

Bring the red wine to the boil in a saucepan.

Remove thc oxtail from the casserole and line the bottom of the casserole with the pork rind laying it fatside down.

Return the oxtail to the casserole then add the garlic whole shallots onion bouquet garni and carrots.

Pour in the wine and veal stock salt lightly add thc crushed peppercorns and bring to the boil.

Cover with greaseproof papcr then with the lid and cook in the preheated oven for 2 hours.

Wipe mushrooms clean and trim off stalks ir necessary.

Peel celeriac and cut into quarters or into 6 pieces depending on size.

Place in a saucepan cover with cold water bring to the boil blanch refresh and drain.

When the oxtail has been cooking for 2 hours add the mushrooms and celeriac and cook for another hour.

Carefully lift out the oxtail and vegetables from the casserole using a slotted spoon.

Immediately reduce the sauce until it will lightly coat the back of a spoon then discard the pork rind and bouquet garni.

Scatter the oxtail and vegetables into a deep serving dish.

Skim off the rat from thc surface of the sauce if necessary season to taste and pour the boiling sauce over thc oxtail and vegetables.

Sprinkle with parsley and serve at once.

serves 4
preparation time 35 minutes
plus 34 hours soaking
cooking time 3 hours

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