Braised Oxtail

Serves 4

•    2 tablespoons vegetable oil
•    2 kg oxtail
•    200 g flour
•    100 g bacon, rind removed
•    20 pearl onions, peeled
•    20 button mushrooms, stalks removed
•    2 garlic cloves
•    2 bay leaves
•    2 sprigs thyme
•    ½ litre red wine
•    1 litre veal stock
Heat a tablespoon of oil on a high heat in a frying pan. Prepare the oxtail by trimming off any excess fat then lightly toss in the flour. When the oil is hot, add the oxtail and cook for 3-4 minutes until brown on all sides then remove from frying pan and set aside.

Cut the bacon into 2cm batons. In a frying pan, heat the remaining oil on a high heat then add in the onions. Cook the onions for 2 to 3 minutes until golden brown then add in the mushrooms, bacon, garlic cloves, bay leaves, thyme. Cook for 4 to 5 minutes stirring constantly until all of the ingredients are golden brown. Pour in the red wine and cook for a further 5 minutes or until the liquid reduces by half. Transfer the oxtail, vegetables and stock to the pressure cooker. Turn on and set to a high pressure for 45 minutes.

Once cooked, release the pressure and open the cooker, remove the meat and the vegetables then strain the sauce into a saucepan. Place the saucepan on high heat then cook for 10 to 15 minutes until it reduces by half. Add the meat and vegetables to the sauce, stir until combined then serve.