|Oxtail||3 Pound, in pieces|
|Onions||2 , chopped|
|Carrots||2 Large, chopped|
|Celery head||1⁄2 , chopped|
|Streaky bacon||46 Gram, chopped (2 Rashers)|
|Beef stock||2 Pint|
|Gravy browning||1 Tablespoon|
Trim off any excess fat from the oxtail joints.
Heat the fat in a pan, add the oxtail and brown quickly on all sides, then remove from the pan.
Add the vegetables and bacon to the pan and cook gently for 5 minutes.
Blend in the flour, cook for 1 minute then return the oxtail to the pan with the remaining ingredients, except the gravy browning.
Cover and simmer for 4 hours or until the meat can be removed easily from the bones.
Arrange on a serving dish and keep hot.
Reduce the stock to 3/4 pint (2 cups) by rapid boiling, check the seasoning, add a little gravy browning, then strain over the oxtail.