Description

The National Trust believes we have the right to know where our food comes from, how our crops are grown, and animals reared for our tables are properly cared for. Many Trust's farms are RSPCA Assured approved. From a chef's viewpoint, that provenance provides the quality of ingredients that helps us make exceptional food for visitors - Shaun Collins

Preparation Time:  20 minutes
Cooking Time:  30 minutes
Serves:  2

Method

Preheat oven to 160°C / fan 140°C/Gas 3.

Heat the oil in a heavy bottom casserole pan. Add the bacon and cook until it begins to colour. Add the onion and allow to soften for 2-3 minutes.

Stir in the garlic, carrots and celery and cook for another 2-3 minutes. Remove the bacon and vegetables and set aside on a warm plate.

Trim the excess fat from the oxtails and cut into pieces. Increase the heat of the pan and brown the oxtails all over, a few at a time -  removing to a warm plate as they colour.

When all the oxtails have browned, reduce the heat back to a medium-high heat and add the bacon and vegetable mix back into the pan.

Add the tomato puree, stirring thoroughly and continuously for about 4-5 minutes. Now pour in the wine and beef stock.

As it all starts to bubble, begin to scrap off all the lovely brown bits from the bottom of the pan.

Carefully place the oxtails back into the pan, adding the herbs and season with a little salt and pepper. Place in the oven and cook for 2-3 hours.

Then gently fry off the sliced mushrooms in a little butter for 2-3 minutes and stir into the stew. Cook for another 20-25 minutes.

Remove the oxtails from the stew and set aside in a warm place, remove and dispose of the herbs. Return the casserole pan to the hob and a high heat.

Bring to the boil, reduce to thicken the sauce, taste and correct the seasoning.

Add the oxtails back to the pan and coat them thoroughly  in the sauce. Serve with buttery colcannon mash or champ.

Recipe:  The Freedom Food Celebrity Recipe Collection