2 small trimmed and cut into pieces
35 ml plain flour
20 g butter
15 ml vegetable oil
2 onions, skinned and sliced
1000 ml beef stock
130 ml dry red wine
20 ml tomato puree
Finely grated rind of 1/2 lemon
2 bay leaves
200 g carrots, thickly sliced
400 g parsnips, peeled and cut into chunks
Salt and pepper
In a bowl place the flour, salt and pepper, add the oxtail and coat.
In a large pan with a lid melt the butter and add oil, brown the oxtail then remove.
Add the onions and fry until browned.
Stir in the flour from the bowl, tomatoes puree, red wine, stock, lemon rind and bay leaf.
Add the oxtail and bring to the boil.
Reduce the heat, cover and simmer for 2 ½ hours.
Add the carrots and parsnips, stir well, recover and cook for a further hour
6. Stir the carrots and parsnips into the casserole. Re-cover the casserole and simmer for a further 1/2 hour, until the meat is quite tender.