SLOW BRAISED OXTAIL IN RED WINE
BRAISING500g oxtail on the bone
4 lambs kidneys
2 carrots finely diced
1 onion finely diced
2 sticks celery finely diced
1/2 leek finely diced
ooil and knob butter
2 fresh bay leaves
6 black pepper
pinch salt
1 bottle red wine
Gently fry the onion, carrot, leek and celery in ooil and butter till soft add the oxtail and brown off, add the diced kidneys, the bottle of wine, bay leaves and pepper, simmer for 1 hour in a pressure cooking or 2 hours in a casserole dish, strain the stock and ingredients, keep back a little stock for gravy. Remove all the meat from the bones and return the ingredients back to the stock, season to taste.
SUET PUDDING
300g self raising flour
150g suet
200ml water
lrg pinch salt
To make the suet pastry mix all the ingredients together gently, wrap in clingfilm and rest for 20 minutes on the side. Roll out 3/4 to 1cm thick and line a buttered pudding basin, allowing the pastry to hang over the edge of the bowl. Roll out the remainder pastry into a circle for a lid. Fill the basin with the braised oxtail and then gently tuck the overhanging pastry on top of the mix, place the lid on top. Cover in tin foil or a muslin and steam for 2 hours. Rest for 15 minutes before turning out.
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