Ingredients:
60 ml oil
2 kg oxtail, cut into 4 cm chunks
excess fat trimmed off
salt & freshly ground black pepper to taste
2 leek(s), sliced
5 carrot(s), peeled & sliced
3 stalk(s) celery, sliced
3 garlic clove(s), crushed
60 ml flour
750 ml beef stock
250 ml water
80 ml Worcestershire sauce
250 ml red wine (good quality) or 250 ml beef stock
2 sprigs fresh rosemary
2 sprigs fresh thyme
3 bay leaf/leaves
250 ml LANCEWOOD® Buttermilk
To serve:
500 ml cooked rice
samp or mashed potatoes
