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Lancewood Oxtail
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Lancewood Oxtail

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 250ml 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

Method

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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