Recipe for Richly Braised Oxtail 
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Yield:
4
Ingredients:
Amount Ingredient
1 x oxtail jointed (about 1.1 kg weight)
30 x gseasoned flour
30 gm dripping lard or white fat
2 med onions sliced
2 stk celery sliced
230 gm carrots sliced
340 gm parsnips cubed
1/2 tsp each of dried marjoram and thyme
570 ml good beef stock
140 ml red wine or extra stock
1 x bouquet garni
Instructions:
Instructions: Set the oven at Gas Mark 3 325 degrees F 170 degrees C.

Toss the oxtail pieces in the seasoned flour.

Fry in batches in the hot fat until well browned on all sides drain and place in an ovenproof and flame proof casserole.

Fry the onions in the fat remaining in the pan until very soft and golden.

Add the rest of the vegetables and cook gently for 3 to 4 minutes.

Add to the casserole with the rest of the ingredients seasoning well.

Bring to the boil cover and cook in the oven for 3 hours stirring occasionally.

Cool then leave overnight in the fridge.

Next day skim off all the fat.

Reheat and simmer gently for a further 2 hours on top of the stove or in the oven as before.

Taste and adjust the seasoning.

Serve with creamed potatoes or a puree of celeriac and carrots.

Serves 4

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