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60 ml oil
2 kg oxtail, cut into 4 cm chunks, excess fat trimmed off
Salt & freshly ground black pepper to taste
2 leeks, sliced
5 carrots, peeled & sliced
3 stalks celery, sliced
3 cloves garlic, crushed
60 ml flour
3 x 250 ml beef stock
250 ml water
80 ml Worcestershire sauce
250 ml good quality red wine or 250 ml beef stock
2 sprigs rosemary
2 sprigs thyme
3 bay leaves
250 ml LANCEWOOD® Buttermilk
500 – 750 ml cooked rice, samp or mashed potatoes
Heat the oil in a large casserole. Season the oxtail with salt and pepper and brown in batches. Set aside. In the same casserole add the leeks, carrots, celery and garlic and fry for 2 minutes. Add the flour and mix in. Add the oxtail, stock, water, Worcestershire sauce, red wine, herbs and bay leaves. Cover and simmer over low heat for 2 – 3 hours or until the meat starts falling away from the bones and the sauce is thick. Stir in the buttermilk and heat through.
Serve with rice, samp or mash.
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