Braised Oxtails

oxtails, trimmed of fat
100g/4oz beef dripping
225g/8oz carrots, chopped
225g/8oz onions, chopped
225g/8oz celery sticks, chopped
225g/8oz leeks, chopped
450g/1lb tomatoes, chopped
sprig of thyme
1 bay leaf
1 garlic clove, crushed
570ml/1 pintred wine
2.25L/4pt veal stock
salt and pepper

For the garnish:
1 carrot, diced finely
1 onion, diced finely
2 celery sticks, diced finely
½ small leek, diced finely
4 tomatoes, skinned, seeded and diced
1 heaped tbsp fresh parsley, chopped

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Separate the trimmed tails between the joints and season with salt
and pepper.
3. In a large pan, fry the tails in the dripping until brown on all
sides, then drain in a colander.
4. Fry the chopped carrots, onions, celery and leeks in the same pan,
collecting all the residue from the tails.
5. Add the chopped tomatoes, thyme, bay leaf and garlic and continue to
cook for a few minutes.
6. Place the tails in a large braising pan with the vegetables.
7. Pour the red wine into the first pan and boil to reduce until almost dry.
8. Add some of the stock then pour onto the meat in the braising pan and
cover with the remaining stock.
9. Bring the tails to a simmer and braise in the preheated oven for 1½-2
hours until the meat is tender. Lift the pieces of meat from the sauce
and keep to one side.
10. Push the sauce through a sieve into a pan, then boil to reduce it,
skimming off all impurities, to a good sauce consistency.
11. While the sauce is reducing, quickly cook the diced garnish carrot,
onion, celery and leek in 1 tbsp water until soft.
12. When the sauce is ready, add the tails and vegetable garnish and
simmer until the tails are warmed through.
13. Add the diced tomato and spoon into hot bowls allowing 3 or 4 oxtail
pieces per portion.
14. Sprinkle with chopped parsley and serve

Lancashire Lamb Hot Pot

A traditional dish from NW England (Manchester and surrounding area.) This is
very warming on cold snowy days. It is not heavily seasoned but relies on the
taste of the meat and garden herbs.

3tbs vegetable oil
2lb boned cubed lamb
12oz roughly chopped onion
2 large carrots peeled and diced
2 sticks celery chopped
2lbs potatoes peeled and sliced to 1/4 in
2oz pearl barley
1 pint(20oz) lamb or beef boullion
2tsp dried rosemary)
2 tsp dried thyme) adjust to taste
2 tsp dried marjoram)
worcester sauce
salt and pepper

Heat oil in large pan and brown the meat then drain on kitchen paper

Saute onions until well browned then add carrots and celery for further 2
mins

Stir in boullion, herbs, seasoning and worcester sauce.

Replace meat and bring to the boil.

Place a half meat mixture in oven proof dish

Add a layer of potatoes

Repeat, ending with a topping of potatoes

Cover and cook for 2 - 2 1/2 hours on 325 F or 170 C

Remove lid for last 30 mins to brown the potatoes on top,

Recipes
Quotes

ROASTED LEG OF LAMB

1 leg of lamb (or ½ leg of lamb)
Fresh lemons, sliced
Fresh garlic, sliced in slivers
Fresh rosemary sprigs
1-2 cups white wine
Celery stalks
Spray roasting pan with PAM. Line bottom of pan with whole celery stalks. (A
MUST. Prevents grease from smoking & burning in pan.) Place leg of lamb on
top of celery. With a sharp, pointed knife make slits all over top of lamb.
Insert garlic slivers into each slit. (You can also take rosemary needles
and
push into slits along with the garlic.) Place lemon slices on lamb, securing
with toothpicks, covering top. If you haven't put rosemary needles into
slits,
place whole sprigs over secured lemons. Pour 1 cup of white wine over top.
Roast at 325 degrees; 30 minutes per lb. You may need to add another cup of
wine or so during roasting period.
NOTE: If you desire, remove garlic slivers before carving. If you are garlic
lovers like my family, by all means leave them in the meat! (To give an idea
of amounts: When using a whole leg of lamb you will most likely use a whole
head of garlic and about 4 lemons.)
YIELD: Depends

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