1 tablespoon dripping (bacon fat)
3 pounds (1350 gm) oxtail
1 1/3 cups onion, sliced
1 1/3 cups baby carrots
3 sticks celery, chopped
2 leeks, chopped
2 tablespoons flour
2 1/2 cups stock
bouquet garni
salt and pepper
Preparation
Melt the dripping in a heavy frying pan. Brown the oxtail and then the vegetables in the hot fat. Place these in a 4 pint casserole.
Add the flour to the remaining fat. Stir well and add the stock a little at a time, stirring constantly. Add bouquet garni and seasoning and simmer for 5 minutes.
Pour over meat and vegetables and cook at 180 degrees C (350 degrees F, Gas Mark 4) for 4 hours. Remove bouquet garni before serving.
