Cut the oxtails into large pieces. Season the flour with salt and pepper and use to coat the pieces. Heat the oil in a large flameproof casserole dish and brown the oxtail pieces, a few at a time. Remove from the casserole with a slotted spoon and set aside.
Step 2
Add the onions to the casserole and fry over a medium heat for about 10mins or until softened and lightly browned. Stir in any remaining flour.
Step 3
Stir in the stock, red wine, tomato puree, lemon zest and bay leaves. Season with salt and pepper. Bring to the boil, then return the oxtail to the casserole and lower the heat. Cover and simmer gently for 2 hours.
Step 4
Skim off the fat from the surface, then stir in the carrots and parsnips. Re-cover the casserole and simmer very gently for a further 2 hours or until the oxtail is very tender.
Step 5
Skim off all the fat from the surface, then check the seasoning. Serve scattered with chopped parsley.
This recipe was taken from the Good Housekeeping Book of British Food cookbook, available to buy from Amazon.co.uk.
Oxtail contains a modest amount of meat and often plenty of firm white fat, although the fat can be trimmed before cooking. It also releases generous amounts of gelatine, which helps to enrich dishes. If you cook the stew the day before, the cooled fat is much easier to remove.
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