1 large oxtail, cut into joints
a little flour, for dusting
1 tsp dry mustard powder
salt and freshly ground black pepper
2 large onions, roughly chopped
2 large carrots, roughly chopped
2 stalks celery, roughly chopped
4 large cloves garlic, thinly sliced
2 tsp tomato purée
4 bay leaves
a few sprigs thyme
300ml red wine
500ml beef stock
a little chopped parsley
Set the oven to 150C
Mix flour, mustard powder and seasoning together and dust the oxtail in the mixture
Heat a good knob of butter with some oil in a heavy-based casserole.
Colour the pieces of oxtail on each side foe a few minutes, then lift out and set aside.
Soften the vegetables in the pot. add the tomato purée.
Add the wine and port and reduce by one third
Add the stock, bring to simmer and return the oxtail and any escaped juices to the pan, tuck in the bay and thyme.
Season and cover with a tight lid. Transfer the dish to the oven.
Cook for 2 - 2 12 hours until the meat is starting to come away from the bone
Remove the oxtails, strain to remove the vegetables and return the oxtails and cooking liquor to the pan. 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, stirring from time to time. cook the stew for no longer than fifteen minutes
Stir in the parsley and serve with creamy mash.