Braised Oxtail

The weather has been crisp and cold with yesterday's temperature not rising above freezing. Traditional brown stews with slow cooked cuts are the best answer. When I saw an oxtail on display at the butcher's I couldn't resist it. Oxtail is fatty and full of connective tissue, but properly handled becomes tender and wonderfully unctuous (wiki definition: rich, lush, intense with layers of velvety flavours).

Gentle, slow cooking (c. 4 hours) enables the meat to be easily slipped from the bones and any fat still clinging to the meat to be discarded. Strain the cooking liquor and carefully remove all fat from it. Throw away the mirepoix (onions, carrots, leeks and celery) that has been flavouring the braise as it will have absorbed fat and lost nearly all of its texture and flavour. Cut some carrots and celery and put these in a pot with the cooking liquor and the meat and simmer until tender. Thicken the liquor with some cornflour and serve.