Preparation Time: 4+ Hours
›› 1.5Kg Oxtail 500g Bacon Bits (or Streaky Bacon cut into small pieces)
›› 1/2 cup flour seasoned with salt and pepper
›› 1 litre beef stock
›› 1 can tomato paste
›› 6 black peppercorns
›› 6 large leeks, chopped coarsely
›› 2 large onions, chopped coarsely
›› 6 large carrots, chopped coarsely
›› 20 button mushrooms
›› 1 cup red wine
›› 1/2 cup sherry
›› 1/2 cup fresh cream
›› 2 tablespoons butter
›› 2 tablespoons olive oil
›› 2 tablespoons crushed garlic
›› Dry oxtails with paper towel. Put seasoned flour in a ziplock bag, then add the Oxtail and shake to coat with flour.
›› Heat buffer and olive oil and sauté bacon pieces. Remove bacon and brown Oxtail in resulting fat, remove and drain.
›› Finely dice 4 of the carrots. Coarsely chop the onions and the leeks. Add the finely diced carrots, leeks, onions and sauté until softened.
›› Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry. Bring slowly to a boil and cook slowly for 3 – 4 hours.
›› 1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.
›› Just prior to serving, add cream and stir in. If you want to thicken the sauce mix some cornstarch with the cream before adding.