Ingredients

Oxtail 2 ox-tail cut through the joints 1 carrot peeled and roughly chopped 1 medium brown onion peeled and roughly chopped ½ stick Celery chopped ½ teaspoon whole black pepper and whole Allspice 1 Bay leaf and sprig of parsley For the oxtail parcels 1 carrot peeled and cut into small cubes ½ stick Parsley cut into small cubes 4 shallots finely chopped 1 tablespoon Sunflower Oil 1 Egg ½ cup breadcrumbs optional salt and freshly ground black pepper 6 nice sage leaves 2 kg caul fat For the sauce 1 cup red wine 1 tablespoon redcurrant jelly 1 teaspoon red wine vinegar 1 tablespoon unsalted butter For the pea pure 1 kg frozen pea 1 tablespoon Butter For the broad beans 2 kg unshelled Broad beans or 1 cup of frozen broad beans

Description

OxtailTrim The Oxtail Of Fat And Put Into A Pot With The Carrot, Celery, Onion, Herbs & Spices. Cover With Water And Bring To A Boil. Turn Down The Heat And Simmer Briskly For About 10 Minutes, Skimming The Surface Of The Water. Cover The Pot And Simmer

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