Oxtail

 

To serve:

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.