If you wish you can strip the meat from the bones and simply stir the shredded meat back into the sauce in this tasty recipe.for a taste on this tasty recipe.
3 kilos of oxtail from Cumbrian Speciality Meats, cut into 2 inch cross sections and dipped in seasoned flour
2 onions from Only Organics, chopped
2 sticks of celery, chopped
6 cloves of garlic, chopped
2 bay leaves
2 of pints of good beef or veal stock,
Half a bottle of red wine from Cartwright Bros
2 star anise from Spice Mountain
2 tablespoons of brown sugar
Brown the oxtail very well.
Throw in chopped onions, garlic, bay and celery. Fry together on a medium heat for 15 minutes.
Pour in the stock, wine and sugar and simmer on the lowest heat possible for 5 hours.
Skim the froth and fat off regularly.
Strain all the liquor from the meat and veg and reduce it furiously on a high heat until halved in volume and deliciously intense.
Caramelise slightly the braised tail in a medium hot pan and then add back to the reduced sauce.