Braised Whole Oxtail

One of my favorite dishes from one of my favorite eating establishments in London-The Hereford. There isn't much point in doing it unless you serve the tail whole!

1 whole oxtail

S&P

EVOO

15 shallots, peeled & left whole

splash of balsamic vinegar

half bottle good red wine

a bunch of organic carrots

bouquet garni of rosemary, thyme, fresh bay leaf

half head of garlic cut crossways

1.5 liters stock made previous day from oxtail & beef bones

1. pre-heat oven 220 degrees c
2. trim excess fat from base of oxtail, but leave some on for flavor and moistness in the finished dish!
3. in order to cook the oxtail whole you need a large fish poacher or long roasting pan to accommodate its length; season oxtail with S&P, brown oxtail then place in oven to brown further for five minutes
4. remove from oven and turn temperature down to 180 degrees c
5. brown shallots in a skillet to give good color; toward end, add vinegar and wine and simmer to reduce until nearly gone; add to oxtail
6. trim carrots, also add to oxtail with bouquet garni, stock
7. cover pot with aluminum foil and lid; braise 3.5 hours, then take lid off and brown in oven for a further 20 minutes
8. check for seasoning before serving, preferably with some silky smooth buttery mash potatoes