INGREDIENTS
8 large pieces of oxtail
55g (2oz) dripping or lard
2 tbsp crushed black peppercorns
2 tsp sea salt
3 tsp dried oregano
1 tsp soft thyme leaves
7 cloves garlic, peeled
175g (6oz) soft dark moscavado sugar
3 tsp good olive oil
50g (2oz) unsalted butter
2 onions, peeled and roughly chopped
6 sage leaves, finely chopped
18 stoned prunes
1 x 440ml can Guinness
Recipe continues
METHOD
Brown the oxtail all over in hot dripping, remove and set aside to cool.
In a food processor blend together the next seven ingredients until you have a fine paste. If it appears too dry add a little water.
Rub the paste all over with the oxtail, cover and marinate overnight if possible.
Preheat oven to 150ºC/gas mark 2. In a heavy casserole dish heat the butter until foaming, add the onions and fry them until they take on a little colour.
In the same casserole, add the oxtail and any remaining marinade.
Add the sage, prunes and Guinness, bring to the boil, cover and place in the oven for 3 hours.
Carefully remove the oxtail to a serving dish.
Boil the remaining cooking juices until they have reduced by half and they have attained a coating consistency, pour over the oxtail and serve immediately with mash potatoes.