“I adore oxtail and I have been cooking it for nearly 40 years. It has a richness that you don’t get from any other cut. Cooked on the bone and flaked off after long and slow cooking makes these delicious croquettes with a delicious, moist interior and a crunchy, golden exterior.”

Serves 4

Prep time: 40 minutes; cooking time 4 to 6 hours; cooling time: overnight

INGREDIENTS

1 large oxtail, cut into segments, get your butcher to do this as it’s quite tricky

1 tablespoon rapeseed oil

1 carrot, roughly chopped

1/2 onion, roughly chopped

1 stick celery, roughly chopped

2 bay leaves

1 sprig thyme

A few peppercorns

1 large glass of red wine

2 litres good beef stock

2 tablespoons plain flour

2 eggs, beaten

3 tablespoons panko breadcrumbs

Pickled beetroot for garnish

Salad leaves for garnish

Caper mayonnaise, optional

METHOD

Heat the oven to 140°C.

Heat the oil until very hot in a thick-bottomed pan. Add the oxtail and cook carefully until golden brown all over—this will take 5 to 10 minutes—take your time.

Remove the oxtail from the pan onto a plate. In the same pan, cook the roughly-chopped veg until golden—you may need to add more oil.

When browned, return the oxtail to the pan, then the red wine and bring to the boil. Reduce the by half then add the stock.

Next, add the bay leaves, thyme and peppercorns and cover with a sheet of greaseproof paper.

Bring to the boil, then reduce to a simmer and cover with a lid, discarding the greaseproof paper.

Place the pan in the oven to cook slowly for 4 to 6 hours until the meat is falling off the bone with ease. Check after 3 hours.

When cooked, remove from the oven, and place the oxtail on a tray. Once cooled enough to touch, pick all the meat off the bone and keep it warm.

Pass the stock through a fine sieve into a clean pan and reduce until just a small cupful remains—this will take 20 to 30 minutes. Pour this liquid into a bowl and add the oxtail meat. Season and mix well.

Press this mixture into a clingfilm-lined container or terrine mould and refrigerate overnight. The next day, remove from the fridge and cut into chunky slices, about an inch thick. Run these slices through the plain flour, then the beaten eggs, followed by the panko breadcrumbs, and deep fry until golden brown—this should take 3 to 4 minutes.

Serve with pickled beetroot, caper mayonnaise and a few salad leaves.