Steamed Oxtail Casserole

2 tablespoons polyunsaturated vegetable oil
salt
freshly ground black pepper
15 g/1/4 oz plain flour
1 medium oxtail, jointed
2 medium onions, peeled and sliced
4 carrots, peeled and thinly sliced
2 leeks, trimmed, washed and sliced
2 cloves garlic, peeled and crushed
2 large turnips, peeled and roughly chopped
pinch of dried thyme
2 bay leaves
pinch of dried sage
small pinch of ground cloves
450 ml/'/ pint beef stock
2 tablespoons chopped parsley, to garnish

Heat the oil in a heavy-based pan. Season the flour and dip in the oxtail, then fry over high heat until golden brown on all sides. Transfer to a pudding basin. Fry the vegetables for 5 minutes. Spoon over the meat. Stir in the herbs and cloves. Season well with salt and pepper.

Pour the stock into the frying pan. Bring to the boil, scraping the sediment from the base of the pals. Pour over the meat and vegetables. Cover with a piece of foil or greaseproof paper and tie down with string. Place in a steamer or covered saucepan, half-filled with boiling water, and steam for 31/2 hours. Check the liquid level frequently and add more boiling water when necessary.

Arrange the oxtail on a warmed serving dish and keep warns. Blend the vegetables and stock in a blender or food processor. Spoon over the meat, sprinkle with chopped parsley and serve at once. SERVES 4