Ingredients

Ingredients For the oxtail

• 300g/10oz oxtail, in one piece

• 500ml/18fl oz red wine

• 1 large onion, chopped

• 1 large carrot, chopped

• 1 bay leaf

• 50g/2oz plain flour

• salt and freshly ground black pepper

• 2-3 tbsp vegetable oil

• 2 litres/3½ pints chicken stock

For the bone marrow

• 4 pieces bone marrow, each 5cm/2in thick (available from traditional butchers)

• 25g/1oz coarse dry breadcrumbs

• 25g/1oz dried onion powder

• 50g/2oz plain flour

• 2 eggs, beaten

• oil, for deep-frying

For the beef

• 1 rib-eye joint of Welsh Black beef off the bone, about 800g/1lb 12oz

• olive oil, for frying

For the onion purée

• 300g/10oz white onions, very thinly sliced

• large knob of butter

For the vegetables

• 300g/10oz fresh ceps, cut in half

• drizzle olive oil

• small knob of butter

• 100g/4oz green beans

• 1 small shallot, finely diced

• salt and freshly ground black pepper

Description

Recipe Uses 300g/10oz Oxtail, In One Piece, 500ml/18fl Oz Red Wine , 1 Large Onion, Chopped , 1 Large Carrot, Chopped, 1 Bay Leaf, 50g/2oz Plain...

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