500g oxtails cut 2 inches thick pieces
10 slices bacon cut in 1 inch pieces
½ cup flour seasoned with salt and pepper
1 litre beef stock
1 can tomato paste
1 bay leaf
6 black peppercorns
1 bouquet garni
6 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots, chopped coarsely
20 button mushrooms
1 cup red wine
½ cup sherry
½ cup 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 butter 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.