OXTAIL STEW WITH RED WINE & PORT

PREP + COOK TIME 9 HOURS 15 MINUTES SERVES 8

2kg oxtails, cut into 5cm pieces 2 tablespoons plain flour 2 tablespoons vegetable oil 12 brown pickling onions (480g) 2 medium carrots (240g),

chopped coarsely

1 stalk celery (150g), trimmed,

sliced thickly

8 cloves garlic, peeled

1½ cups (375ml) dry red wine 2 cups (500ml) port

2 cups (500ml) beef stock 4 sprigs fresh thyme

1 dried bay leaf flat-leaf parsley, to serve

1 Trim excess fat from oxtail; toss oxtail in flour to coat, shake off excess. Heat half the oil in a large frying pan; cook oxtail, in batches, until browned. Transfer to a 4.5-litre slow cooker.

2 Meanwhile, peel onions, leaving root ends intact.

3 Heat remaining oil in same pan; cook onions, carrot, celery and garlic, stirring, for 5 minutes or until vegetables are browned lightly. Transfer to cooker. Add wine and port to pan; bring to the boil. Boil, uncovered, until reduced to 1 cup. Transfer to cooker with stock, thyme and bay leaf. Cook, covered, on low, for 8 hours.

4 Discard thyme and bay leaf. Remove oxtail; cover to keep warm. Cook sauce, uncovered, on high, for 30 minutes or until thickened. Skim fat from surface. Season to taste. Return oxtail to sauce to heat through. Serve sprinkled with parsley.

SERVING SUGGESTION Serve with a potato, celeriac or parsnip puree.