Try this delicious oxtail recipe.

Serves: 4
Preparation time: 1 hour
Cooking time: 2½ to 3 hours
Oven temperature: 180°C

Ingredients:
• 1 kg large oxtail pieces
• 2 onions, chopped
• 40 g leeks, chopped
• 40 g carrots, chopped
• 40 g celery, chopped
• 300 ml red wine
• 2 baby onions, finely chopped
• sprig of fresh thyme, chopped
• 2 cloves garlic, chopped
• 200 g deboned chicken breast, finely diced
• 200 ml cream
• 500 ml beef stock
• 5 ml tomato paste

Method:
1.Heat a little olive oil in a saucepan. Sear the oxtail until browned and season to taste.
2.Transfer to an ovenproof casserole dish and add the chopped onion, leeks, carrots and celery. Add 200ml of the red wine and 500ml water. Cover with tinfoil and bake in a preheated oven until the meat is tender but the bone is still intact.
3.Remove from the oven and use a sharp knife to remove the bone. Place the meat in a muffin tray, leaving a hollow in the middle of each piece for the stuffing.
4.Stuffing: Heat a little olive oil in a frying pan and sauté the baby onions, thyme and garlic together until soft. Leave to cool. Transfer to a food processor, then add the chicken and process until smooth. Add the cream and blend well.
5.Spoon the filling into the oxtail pieces in the muffin tray. Top with the beef stock and bake in a preheated oven for 30 minutes.
6.Heat the pan juices in a saucepan and add the remaining wine and the tomato paste. Bring to the boil, then reduce the heat to a simmer until the liquid has reduced. Strain and serve spooned over the oxtail, accompanied by mashed potatoes, baby onions and vegetables.