Oxtail Stew

2.5 kg oxtail, chopped into 4 cm chunks
Rice bran oil
SIDS SALT & PEPPER to taste
2 leeks
2 sticks of celery
4 carrots
A few sprigs of fresh thyme
A few sprigs of fresh rosemary
4 fresh bay leaves
4 cloves
2 heaped tbsp plain flour
2 x 400 g tins of tomatoes
275 ml red wine
1 litre beef stock
SIDS HOT WORCESTER SAUCE

Preheat the oven to 220°C. Place a large roasting tray in the oven to preheat.
Carefully remove the hot tray from the oven, then add the oxtail. Drizzle over a lug of oil, then toss to coat, Season with SIDS SALT & PEPPER to taste and place in the hot oven for around 20 minutes, until golden and caramelized.
Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2 cm chunks. Peel and chop the carrots into 2 cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of oil.
Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, until soft and sweet, stirring frequently.
Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170°C.
Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and wine. Add the oxtail and any roasting juices, cover with the beef stock and stir well.
Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
Add a good splash of SIDS HOT WORCESTER SAUCE, season to taste and enjoy with creamy mash and seasonal steamed greens.