•8 large pieces of oxtail
•55g (2oz) dripping or lard
•2 tbsp crushed black peppercorns
•2 tsp sea salt
•3 tsp dried oregano
•1 tsp soft thyme leaves
•7 cloves garlic, peeled
•175g (6oz) soft dark Moscavado sugar
•3 tsp g
ood olive oil
•50g (2oz) unsalted butter
•2 onions, peeled and roughly chopped
•6 sage leaves, finely chopped
•18 stoned prunes
•1 x 440ml can of Guinness
METHOD:
•Brown the oxtail all over in hot dripping, remove and set aside to cool.
•In a food processor blend together the peppercorns, sea salt, oregano, thyme, garlic, sugar and olive oil until you have a fine paste. If it appears too dry add a little water.
•Rub the paste all over the oxtail, cover and marinate overnight if possible.
•Preheat oven to 150ºC/Gas Mark 2.
•In a heavy casserole dish heat the butter until foaming, add the onions and fry them until they take on a little colour. In the same casserole, add the oxtail and any remaining marinade. Add the sage, prunes and Guinness, bring to the boil, then cover and place in the oven for 3 hours.
•Carefully remove the oxtail to a serving dish.
•Boil the remaining cooking juices until they have reduced by half and they have attained
a coating consistency, pour over the oxtail and serve immediately with mash potatoes.
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The full article contains 255 words and appears in Worksop Guardian newspaper.
