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OXTAIL

3 oxtails
3 carrots
3 medium-size onions
3 stalks celery
1/4 cup good quality olive oil
2 Tbsp butter
2 Tbsp flour
6 Tbsp plum jam
3 Tbsp brown sugar
2 cups good beef stock
2 cups red wine
bouquet garni
salt and pepper

Trim fat from the ox tails and cut into sections between the joints.
Peel the carrots and onions, trim the celery and cut into even-sized
pieces about. Heat the oil and butter in a frying pan and brown
the oxtail well on all sides. Transfer the meat to a large casserole.
Add the vegetables to the pan and toss regularly until they are
well browned. Add the flour and cook for 2 - 3 minutes until flour
begins to brown lightly. Add the plum jam, vinegar, sugar, beef
stock, red wine and bouquet garni and stir well to make a smooth
mixture. Bring to the boil and then pour over the oxtail. Cover
and cook at 150 C for 3 hours until the meat is very tender and
falling off the bone. Taste the sauce and season with salt and
pepper if needed. (Don't forget to remove the bouquet garni.)

If possible, leave the casserole to stand overnight to allow the
fat to rise and set. Skim off fat and re-heat. Serve with creamy
mashed potatoes with chopped parsley.

NOTE:-If the sauce needs to be thicker mix an extra tablespoon of
flour with 2 tablespoons butter and stir into the casserole bit by
bit 5 minutes before serving.

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