Braised Oxtail in Red Wine

Directions

1. Coat the oxtail in the seasoned flour.

2. Heat the oil in a large casserole dish or saucepan, add the oxtail and fry until evenly browned.

3. Remove from the pan.

4. Brown the onions and carrots, stirring in any remaining flour.

5. Add the wine, stock, tomato puree and oxtail and stir well.

6. Bring to the boil, then reduce the heat, cover and simmer gently for 2 and a half hours.

7. Add the mushrooms and herbs, mix well and continue to cook for a further half an hour.

8. Serve with seasonal organic vegetables.