Ingredients

Ingredients For the marinade

• 4 tsp coarsely ground black peppercorns

• 2 tsp Maldon sea salt

• 2 tsp dried oregano

• 1 tsp thyme leaves

• 4 cloves garlic, peeled

• 6 tbsp soft brown sugar

• 2 tbsp olive oil

• 2 tbsp red wine vinegar

For the oxtail

• 115g/4oz unsalted butter

• 3 tbsp olive oil

• 6 x 5cm/2in pieces of oxtail, about 1.5kg/3lb 5oz in total

• 3 onions, finely sliced

• ½ tbsp chopped sage

• 14 prunes, pits removed

• 6 tinned anchovy fillets, cut in half lengthways

• 500ml/17fl oz Young's luxury double chocolate stout or equivalent beer

• 450ml/16fl oz chicken stock

• 4 pickled walnuts, quartered

• salt and freshly ground black pepper

• 4 sheets caul fat (available from traditional butchers)

For the roast vegetables

• 12 baby onions, peeled

• 12 baby carrots, trimmed

• 12 button mushrooms

• 12 cloves garlic, unpeeled

• 2 tsp aged vinegar (eg balsamic)

• 2 tbsp chopped parsley

For the horseradish mash

• 1kg/2¼lb floury potatoes, peeled and chopped

• 115g/4oz unsalted butter

• 6 tbsp strong horseradish cream

• 225ml/8fl oz hot milk

• salt and freshly ground black pepper

To serve

• small Brussels sprouts, blanched until tender

Description

Recipe Uses 4 Tsp Coarsely Ground Black Peppercorns, 2 Tsp Maldon Sea Salt, 2 Tsp Dried Oregano, 1 Tsp Thyme Leaves, 4 Cloves Garlic, Peeled, 6 Tbsp...

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