Braised oxtail and onions

Method

1 It isn't essential to marinate the meat, but it does give it that extra something. Combine the Madeira or sherry, garlic, thyme, bay leaf and spices in a large bowl, add the meat and baste it, cover and chill for about 6 hours or overnight, basting it halfway through if you remember.

2 Remove the meat from the marinade and dry it. Heat a tablespoon of olive oil in a large frying pan over a highish heat, season and add half the meat and sear to colour it on all sides. Remove it and sear the remainder in the same way.

3 Heat a couple of tablespoons of oil in a large casserole over a medium high heat, add the onions and cook for 10-15 minutes until golden, stirring occasionally. Add the marinade, the wine and some seasoning, and then the browned oxtail. Bring to the boil, cover and cook over a low heat for 2 hours, giving it a stir halfway through.

4 Heat a couple of tablespoons of oil in a large frying pan over a medium-high heat, add the mushrooms, season them and sauté for a few minutes until lightly coloured. Stir these into the casserole and simmer for another hour until the meat is fork tender.

5 Transfer the meat and mushrooms to a bowl and simmer the juices to reduce them by about a third, discarding the herbs. Return the meat and mushrooms to the gravy. Serve scattered with the chopped parsley and orange.

Recipe by Annie Bell