Beef and oxtail stew

Method

1. First, cut the oxtail into pieces through the natural joints – the joints are made of cartilage, so you won’t need a saw. If this seems like too much of a challenge, ask your butcher to disjoint the oxtail for you.

2. Cut the bacon into 2.5cm (1 inch) cubes.

3. Heat the dripping or olive oil in a frying pan, add the bacon and sauté for 1-2 minutes, add the vegetables, and cook for 2 - 3 minutes, stirring occasionally. Transfer into a casserole.

4. Add the beef and oxtail pieces to the pan, a few at a time and continue to cook until the meat is beginning to brown. Add to the casserole. Add the wine and 150ml (5fl oz) of stock to the pan. Bring to the boil and use a whisk to dissolve the caramelised meat juices from the pan, bring to the boil.

5. Add to the casserole with the herbs, stock and tomato purée. Season with salt and freshly ground pepper. Cover and cook either on top of the stove or in a preheated oven (160°C/325°F/ Gas Mark 3) very gently for 2 - 3 hours, or until the oxtail and vegetables are very tender.

6. Meanwhile, cook the sliced mushrooms in a hot frying pan in a little butter for 2 - 3 minutes. Stir into the oxtail stew and cook for about 5 minutes. Transfer the beef and oxtail to a hot serving dish and keep warm. Remove and discard the bay leaves, thyme and parsley stalks.

7. Bring the liquid back to the boil, whisk in a little roux and cook until slightly thickened. Add back in the meat and chopped parsley. Bring to the boil, taste and correct the seasoning. Serve in the hot serving dish with lots of champ.