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Braised oxtail with mustard and mash (recipes)








Serves 6



Preparation time

30 mins to 1 hour



Cooking time

over 2 hours

















Ingredients



1 large oxtail, cut into jointsa little flour, for dusting1 tsp ground chilli1 heaped tsp dry mustard powdersalt and freshly ground black pepperthick slice buttera little oil, fat or dripping2 large onions, roughly chopped2 large winter carrots, roughly chopped2 stalks celery, roughly chopped4 large cloves garlic, thinly sliced5 large mushrooms, cut into 6 or 8 pieces2 tsp tomato purée4 bay leavesa few bushy sprigs thyme750ml/1¼ pints of gutsy red wine, such as Rioja1 tbsp grain mustard1 tbsp smooth Dijon mustarda little parsleycreamy mashed potato, to serve



Method



Set the oven at 150C/300F/Gas 2. Put the oxtail in a plastic or zip-lock bag with the flour, ground chilli, dry mustard powder and a good grinding of black pepper. Seal it and shake it gently until the oxtail is covered.Warm the butter and a little oil, fat or dripping in a heavy-based casserole. Lower in the pieces of oxtail and let them colour on each side, turning them as they take on a nice, tasty bronze colour. Whilst the meat is browning, peel the onions and carrots and roughly chop them, then cut the celery into similar-sized pieces. Lift out the meat and set aside, then put the vegetables in the pot and let them colour lightly. Peel the garlic, slice it thinly, then add it to the vegetables, along with the mushrooms, each cut into six or eight pieces. Squeeze in the tomato purée. Continue cooking until the mushrooms have softened and lost some of their bulk.Return the oxtail and any escaped juices to the pan, tuck in the bay and thyme, then pour in the red wine. Bring briefly to the boil, season lightly with salt and cover with a tight lid. Transfer the dish to the oven. You can now leave the whole thing alone for a good two hours. I' m not sure you even need to give it a stir, though I inevitably do half way through cooking. After an hour, check the meat for tenderness. I don' t think it should be actually falling off the bones but it certainly should come away from the bone easily when tugged. Depending on the oxtail, it could take as long as two or three hours in total. Set the oxtail aside to cool, then refrigerate, preferably overnight.The next day, scrape off the fat that has set on the surface, then reheat the casserole slowly on the hot plate, stirring from time to time. Stir in the mustards. Once they are in, you should cook the stew for no longer than fifteen minutes, otherwise it will lose its edge. Stir in the parsley and serve with creamy mash.