How To Cook Oxtail & Celeriac Risotto

Method for oxtail

1. Sear the oxtail in the fat on all sides until nicely brown then set to one side.
2. Fry onion, carrot, celeriac & garlic until nicely browned.
3. Add wine, rosemary & bay & reduce by half.
4. Add stock & oxtail pieces, cover & simmer for 3 hours in preheated oven 130°c fan assisted or 150°c without a fan (gas 2) or slow cooker, low setting for 8 hours.
5. When meat is falling off the bone & tender leave to cool, once cool pass the stock into clean pan & reduce to 750ml.
6. Pick the meat of the bones & reserve making sure it's covered so doesn't dry out.

Method or risotto

1. Heat the butter & olive oil over a gentle heat in a non-stick pan then add the onions & sweat until translucent. (5-6 minutes).
2. Add the risotto rice and cook for 2-3 minutes then turn the heat up to high & gradually add the hot stock a ladle at a time, each time the rice has soaked up the stock add another ladle until the rice is tender & creamy about 20 minutes cooking time.
3. Stir in the picked oxtail meat, celeriac & ½ the Parmesan, season with black pepper & cook for a further 1 minute, until fully mixed & hot.
4. Serve sprinkled with the remaining Parmesan.

To Serve

• Watercress & Wild rocket salad tossed in aged balsamic vinegar & olive oil.