Oxtail with parsley

Directions

1. Coarsely chop 1 carrot and 1 onion, mix in a blow with the white wine, cloves and bouquet garni then season to taste with salt and black pepper.

2. Add the beef fillets and stir to combine then cover and refrigerate over night.

3. The following gay, finely chop the pork breast, the garlic and the remaining onion.

4. Combine in a bowl then add the egg, breadcrumbs and the chopped parsley.

5. Mix to form a stuffing. Remove the oxtail fillets from the marinade and pat dry.

6. Now re-assemble the tail, using the forcemeat to fill where the bones used to be.

7. Wrap the re-assembled tail in a cheesecloth and sew closed.

8. Arrange in a casserole dish then pour over the marinade and the beef stock.

9. Coarsely chop the remaining carrots and add to the pan.

10. Transfer to an oven pre-heated to 160°C and cook for about 90 minutes, or until the oxtail is cooked through and tender.

11. Remove the oxtail from the pan and set aside to keep warm.

12. Place the casserole on the hob and reduce the liquid in it by half.

13. Unwrap the tail and slice into rounds.

14. Arrange these on a baking dish then pour over the reduced stock.

15. Place this in the oven and cook for a further 60 minutes, basting the meat frequently.

16. Serve hot, accompanied by rice.

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