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1.5 kg/3 lb oxtail, chopped
25 g/1 oz/0.25 cup plain (all-purpose) flour
5 ml/1 tsp dried thyme
5 ml/1 tsp ground ginger
Salt and freshly ground black pepper
15 ml/1 tbsp pork fat, lard (shortening) or vegetable fat
100 g/4 oz belly of pork, rinded and diced
2 onions
10 cloves
1 leek, chopped
1 turnip, chopped
1 carrot, chopped
300 ml/0.5 pt/1.25 cups Beef Stock
1 bouquet garni sachet
1 garlic clove, crushed
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Method :
Soak the oxtail in water for 4 hours, then cover with fresh water, bring
to the boil and simmer for 15 minutes. Drain and pat dry on kitchen paper
(paper towels). Season the flour with the thyme, ginger and salt and
pepper and toss the oxtail in the flour. Melt the fat, lard or vegetable
fat in a flameproof casserole dish (Dutch oven) and fry (saute) the belly
pork until crisp. Add the oxtail and brown all over. Stud one onion with
the cloves and chop the other. Add these to the pan with the leek, turnip
and carrot. Stir in the stock, bouquet garni, and garlic and season to
taste. Cover and bring back to the boil, then transfer the casserole to a
preheated oven and bake at 140°C/275°F/gas mark 1 for 4 hours. Remove the
bouquet garni and the clove-studded onion before serving. |