Serves 4
2-3 lb (0.9-1.4kg) oxtail pieces bouquet garni or bay leaf
2 large onions
2 carrots
1 oz (25g) white cooking fat
1 rounded tablespoon plain flour
1 level teaspoon curry powder
1 tablespoon concentrated tomato
purée
salt and freshly milled pepper chopped parsley, to garnish
Put the oxtail pieces into a pan and pour over cold water to cover. Add the bouquet garni or hay leaf and bring to the boil, then lower the heat and simmer, covered, for about 2 hours. Strain the liquid and leave to cool. Carefully skim off the fat. Pour the liquid into a measuring jug and make up to 1 pint (600m1) with water, if necessary. Set aside.
Peel and slice the onions and carrots. Place the vegetables in a casserole dish and arrange the oxtail pieces on top. Melt the fat in a frying pan, stir in the flour and cook gently for 5 minutes, stirring occasionally, until a golden brown colour. Stir in the curry powder and tomato puree, then add the reserved cooking liquid and bring to the boil, stirring all the time, and season with salt and pepper. Pour the liquid into the casserole dish. Cover with a lid and cook in an oven heated to 325°F (160°C) or Gas no. 3 for about 2 hours, or until the meat falls away from the bone when pierced with a knife. Sprinkle with chopped parsley. Serve with mashed potatoes.