Serves 4
Ingredients
- 1.5kg oxtail in pieces
- 2 rashers of streaky bacon, cut into strips
- 2 onions, diced
- 4 carrots, sliced
- 3 celery sticks, sliced
- 5 tbsp Blackberry and Thyme Infused Balsamic Vinegar
- 2 bay leaves
- Salt and freshly ground black pepper
- 1 ½ pints good quality home made stock
- 50g plain flour (optional!)
Method
- Brown the oxtail well, either in a deep frying pan, or by roasting in the hot oven (220°C/200°C Fan/Gas Mark 7).
- Remove and set aside into a casserole dish.
- Fry the onions in the frying pan until soft and then add the bacon and other vegetables.
- Add the flour (if using), the stock and the Balsamic Vinegar and season well. Tip into the casserole dish and place in cool oven (approximately 140°C/120°C Fan/Gas Mark 1) for 6-7 hours until the meat is meltingly tender.
- Serve with baked potatoes and a green vegetable.
