Ingredients
Method
1.Preheat the oven to 160°C.
2.Sprinkle flour onto a sheet of baking paper (for easy clean-up). Season well with salt and pepper. Dust oxtail pieces in flour, shaking off excess.
3.Melt butter with olive oil in a heavy-based ovenproof pan over medium heat (I use my lidded Le Creuset pan – you need a tight-fitting lid for this dish). In batches, brown oxtail all over, then set aside. If there is excess fat in pan after cooking, pour most of it off.
4.Add onion, garlic and diced carrot to the pan and sauté in the remaining fat until slightly softened. Deglaze the pan with brandy, scraping the bottom to release all the flavours. Return oxtail to the pan with the carrot pieces, parsley, bayleaves, stock, wine and seasoning. Stir to nestle everything in evenly.
5.Cover with a cartouche (a round piece of baking paper that covers the surface of the food) then top with the lid. Transfer pan to the oven and cook for 3 hours or until the meat is falling away from the bones and the sauce is rich and sticky.
6.Remove from oven and skim off excess fat from surface then serve with mash or crusty bread. (I take the dish to the table so that everyone can help themselves – and then again to seconds, which is inevitable.) Bon appétit!
I have successfully used whisky or bourbon here as an emergency alternative to brandy.
Note