Unfortunately, we don’t have a local butchers, so whenever we’re out and about, tend to find an odd farm shop to pop into to pick up a bit of local meat. My husband is always on the lookout for oxtail, although rarely does anything with it (!) and happened to find one pack of three small frozen pieces at the ‘we sell everything under the sun’ amazing Upsons Farm Shop near Hatfield Peverel. In fact, we bought it the same day we picked up three new hens!
So, left in the fridge for two days as it was, I decided I’d better use it up! A really simple recipe that would also work brilliantly with lamb shanks. Simply dice carrots and onions and pan fry. Fry off the oxtail to brown and crispen the outside and pop everything into the slow cooker. If you don’t have one, use an ovenproof dish. Cover with a mixture of red wine and stock, throw in a few herbs and leave on high, or put into a low oven, for several hours.
About half an hour before serving, mix up a paste of flour, mustard and redcurrant jelly, although I used quince jelly as I had some made up. Add a little of the juice from the pot to loosen the mixture, then stir into the stew. Leave to thicken.
Serve with a crispy jacket potato, creamed leeks and a hearty glass of red.