|Oxtail||1 , skinned and cut into pieces|
|Black pepper||To Taste|
|Mixed spice||1⁄4 Teaspoon|
|Butter||1 Ounce (25 Gram)|
|Onions||2 Medium, chopped|
|Carrots||2 Medium, scraped and chopped|
|Brown stock||6 Fluid Ounce (175 Milliliter)|
|Dry red wine||6 Fluid Ounce (175 Milliliter)|
|Tomato puree||2 Tablespoon|
Rub the oxtail pieces with salt and pepper and the spice.
Sprinkle with the brandy and leave for 20 minutes.
Melt the butter in a flameproof casserole.
Add the oxtail pieces and brown on all sides.
Remove the oxtail pieces from the pot.
Add the onions and carrots to the casserole and fry until the onions are soft but not brown.
Return the oxtail pieces to the casserole with the bouquet garni, stock, wine and tomato puree.
The liquid should almost cover the meat so add a little more stock if necessary.
Bring to the boil, skimming off any scum that rises to the surface.
Cover and simmer for 4 hours or until the meat is very tender and falling off the bones.
Remove from the heat and allow to cool.
Remove the bouquet garni.
Chill for at least 8 hours or overnight.
Remove the fat from the surface.
Bring to the boil again and simmer for 10 minutes.
Transfer the oxtail pieces to a warmed serving dish and keep hot.
Boil the braising liquid until it has reduced by about one-third.
Pour a little over the oxtail pieces and the remainder into a sauceboat.