Ingredients

Ingredients For the braised oxtail

• 20g/¾oz beef dripping

• 1 x 600g/1lb 5oz oxtail, fat trimmed, chopped into 4-5cm/1½-2in pieces at the joints

• 100g/3½oz shallots, peeled, sliced

• 2 garlic cloves, crushed to a paste with the edge of a knife

• 400-500ml/14-17fl oz beef stock

• 1 fresh or 2 dried bay leaves

• 1 level tsp salt

• salt and freshly ground black pepper

For the basic suet dough

• 300g/10½oz self-raising flour, plus extra for dusting

• 150g/5oz beef suet

• chopped fresh parsley leaves, to taste

• salt and freshly ground black pepper

• 1 free-range egg, beaten

• 80-100ml/3-3½fl oz cold water

• butter, for greasing

For the ox heart faggots

• ½ ox heart (available from some traditional butchers), split open, arteries, veins, fat and gristle removed, meat roughly chopped

• 100g/3½oz demi-sel pork or dry-cured streaky bacon, chopped

• 100g/3½oz shallots, peeled, chopped

• chopped fresh parsley leaves, to taste

• 150g/5oz suet

• salt and freshly ground black pepper

• 4 x 20cm/8in squares caul fat (available to order from some traditional butchers), soaked

• 500ml/17fl oz beef stock

For the onion and tongue gravy

• 30ml/1¼fl oz beef dripping

• 200g/7oz beef trimmed from beef ribs, roughly chopped

• 2 shallots, peeled, chopped, plus 1 shallot, peeled, finely chopped, to serve

• 200ml/7fl oz water

• salt and freshly ground black pepper

• 75g/2½oz butter, cubed

• 30g/1¼oz beef tongue, diced

For the fillet steaks

• 4 x 200g/7oz good quality fillet steaks

• 50ml/2fl oz vegetable oil

• 50g/2oz butter

• salt and freshly ground black pepper

For the carrots

• 24 baby carrots

• 100g/3½oz butter

• small bunch fresh flatleaf parsley

For the ceps

• 25g/1oz butter

• 100g/3½oz ceps, washed well to remove any grit (if using dried ceps, soak in water for 30 minutes, then drain well)

• 50ml/2fl oz double cream

• salt and freshly ground black pepper

For the spinach

• 50g/2oz butter

• 150g/3½oz fresh spinach leaves, washed

Description

Recipe Uses 20g/¾oz Beef Dripping, 1 X 600g/1lb 5oz Oxtail, Fat Trimmed, Chopped Into 4-5cm/1½-2in Pieces At The Joints , 100g/3½oz Shallots,...

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