Oxtail stew cooked in red wine

Serves: 4

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Total Time: 220

Prep Time: 20

Cook Time: 200

• 2-3 tbsp olive oil
• 1.4kg/3lb oxtail, about 4-6 even pieces
• 300 gram(s) pack back bacon, cut into bite-size pieces
• 1  onion, finely chopped
• 2 clove(s) garlic, finely chopped
• 4  celery sticks, finely chopped
• 4  carrots, diced
• 1 squirt tomato purée
• 1  bay leaf
• 1?2 bottle of red wine
• 1 sprig(s) rosemary
• 600ml/1pt hot vegetable stock
• 250 gram(s) pack chestnut mushrooms, quartered
• 1 teaspoon(s) flour, for thickening

Method

1. Preheat oven to gas mark 6/200?C (190?C in a fan oven). In a large lidded, heavy-based heat-proof and oven-proof dish - something like a Le Creuset is ideal - heat 1tbsp olive oil then add oxtail and cook till browned all over. Remove and put to one side. Add bacon to pan and cook till golden - add a little more oil if it's needed. Remove and put to one side.
2. Add a little more oil, then add onion and cook till transparent. Next, add garlic, celery, carrot, tomato purée and bay leaf, and season. Simmer gently till vegetables begin to soften, then raise heat and add a little wine. Cook for a couple of mins then add rest of bottle, along with rosemary sprig. Bubble till alcohol smell goes, then tip in stock. Return oxtail and bacon to pot, put lid on and put in oven.
3. Cook for 1?2 hr then turn oven down to gas mark 4/180?C (170?C in a fan oven) and cook for a further 2 1?2 hrs, topping up with a little hot water if it starts to dry. Just before serving, fry mushrooms in a little oil then stir them into pot. If you want a thicker consistency, remove pot from oven, take out oxtail, and stir through a mixture of flour and 1tsp water. Bubble away on the hob till thickened, then return meat. Serve with creamy mashed potato.

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