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- Preheat the oven to 170˚C/150˚C fan/gas mark 3.
- Heat one tablespoon of olive oil in a large casserole dish over a medium-high heat. Pat the oxtails dry with kitchen paper and season on both sides with salt and pepper. Brown the oxtails on all sides, working in batches so as not to over-crowd the pan. Remove the oxtails to a plate and set aside.
- Heat one tablespoon of olive oil in the same casserole dish and return to a medium-low heat. Add the leeks, celery, carrots, thyme and rosemary and cook for 15-20 minutes, stirring often.
- Add the tomato purée and flour and stir vigorously for one minute. Turn the heat to high, add the wine and allow to bubble for 1-2 minutes, using a wooden spoon to scrape any sticky bits from the bottom of the casserole dish.
- Add the tomatoes, Worcestershire sauce and bay leaves. Return the oxtails to the dish along with any juices they have released. Pour in the beef stock and stir well. If the oxtails are not covered by the liquid, add just enough water to cover.
- Bring to the boil, then cover with a lid and place in the oven for five hours or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
- Remove from the oven and season to taste. Allow to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
- Serve with creamy mashed potatoes and some green vegetables.
438kcals, 14.6g fat (4.8g saturated), 11.4g carbs, 4.8g sugars, 57.3g protein, 2.5g fibre, 0.512g sodium
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