Ingredients

Ingredients For the oxtail

• 1kg/2¼lb Welsh Black beef oxtail, cut into pieces

• 1 litre/1¾ pints red wine

• 1 large onion, chopped

• 1 large carrot, chopped

• 1 bay leaf

• vegetable oil

• flour, seasoned with salt and freshly ground black pepper

• 2 litres/3½ pints chicken stock

• 1 litre/1¾ pints veal stock (substitute beef or more chicken stock if unavailable)

For the cockles

• 400g/14oz cockles, cleaned

• 1 glass white wine (about 125ml/4fl oz)

• 1 bay leaf

• 2 tbsp crème fraîche

For the turbot

• olive oil

• 350g/12oz sea beet, stalks removed (substitute beet tips or Swiss chard if unavailable)

• salt and freshly ground black pepper

• freshly grated nutmeg

• lemon juice

• 4 pieces turbot, each 120g/4oz, filleted and skinned

• knob of butter

Description

Recipe Uses 1kg/2¼lb Welsh Black Beef Oxtail, Cut Into Pieces, 1 Litre/1¾ Pints Red Wine , 1 Large Onion, Chopped , 1 Large Carrot, Chopped , 1 Bay...

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