Braised Oxtail

3 tablespoons polyunsaturated vegetable oil
1 large oxtail, jointed
2 large onions, peeled and quartered
2 large carrots, peeled and quartered
2 celery stalks, cut into 5 cm/2 inch lengths
1 tablespoon unbleached white flour
600 ml/1 pint beef stock
1 bouquet garni
salt
freshly ground black pepper
finely chopped parsley, to garnish

I leat the oil in a flameproof casserole and brown the oxtail joints all over. Remove the oxtail.

Add the onions, carrots and celery to the casserole and brown lightly over medium heat. Sprinkle the flour over and stir well, then remove from the heat and pour on the beef stock. Heat gently and stir until boiling and thick. Return the oxtail to the casserole with the bouquet garni and season with salt and pepper.

Cover the casserole and conk in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 0/2 to 2 hours or until the meat is very tender and conies away from the bone easily. Skim off the fat lions the surface, discard the bouquet garni and serve very hot, sprinkled with chopped parsley. SERVES 4

Note: Cook oxtail a day ahead if you have time and refrigerate overnight to improve the flavour and make the fat easier to remove