Oxtail With Grapes

2 medium to large oxtails, cut into 5 cm/2 inch
pieces
4 rashers lean bacon, derinded and chopped
2 large onions, peeled and chopped
2 cloves garlic, peeled and crushed
4 large carrots, peeled and sliced
2 bay leaves
1 parsley sprig
1 thyme sprig
salt
freshly ground black pepper
750 g/11/2 lb seedless white grapes

Remove the excess fat from the oxtail pieces. Place in a pan, cover with cold water and bring to the boil. Simmer for 10 minutes. Drain and dry well on paper towels.

Fry the bacon in a large flameproof casserole over a gentle heat until the fat runs. Add the onions, garlic and carrots and fry gently, stirring a few times, for about 10 minutes. Add the oxtail pieces, bay leaves, parsley and thyme sprigs, salt

and pepper, and cook for a further 20 minutes over gentle heat.

Remove the stalks from the grapes and crush t hem lightly in a bowl. Add to the casserole, cover with a sheet of foil, then the lid, and transfer to a preheated cool oven (150 °C/300 °F, Gas Mark 2). Cook for 3 to 31/2 hours or until the meat is very tender and comes away easily from the bones. Remove from the oven and leave to cool, then refrigerate.

The next day, remove all the fat that has risen to t he top. Take all the meat off the bones. Remove he carrots and place the meat and carrots in a clean saucepan. Remove the herbs and place the remaining contents of the.casserole in a blender or food processor. Blend at high speed for about 30 seconds, or push through a sieve. Pour over the meat and carrots and reheat gently on top of the stove. Taste and adjust the seasoning. Spoon into a heated serving dish, garnish with extra grapes, if liked, and serve with wholemeal bread.

SERVES 8