Ingredients
Method
- Heat duck fat in fry pan, before adding the oxtail and browning on all sides.
- Transfer the meat to the casserole dish.
- Deglaze the frying pan with vinegar, then add sugar and reduce to caramel.
- Add the stout and reduce by ½.
- Next add the port and boil for 2 minutes
- Add the stock and pass onto the oxtail, before adding a little water if necessary.
- Place the herbs and spice into the middle of the casserole, cover and cook for 2 hours on 115°c, gently simmering.
- Add the onions and carrots and simmer for a further 1½ hours or until the meat comes away from the bone easily.
- Finish with the figs or prunes, adding them to the pot for the final 30 minutes.
- Serve with all butter mashed potato or fresh ribbon noodles.
