Oxtail Casserole (4 Servings)

Trim as much fat as possible from the jointed oxtail and coat in seasoned flour. Heat the oil in a heavy skillet and brown the oxtail over high heat. Lift out the oxtail and put in a casserole. Fry the sliced onions, carrots and celery in the fat until lightly brown, sprinkle in the remaining seasoned flour and cook until it has absorbed all the fat. Stir in the stock gradually, then pour this sauce over the oxtail. Add the bouquet garni (or mixed herbs), cover the casserole with a lid and cook on a low shelf at 300° in the oven for about 3 hours or until tender. Add more stock during cooking if the stock is drying out.