1.5 kg Gourmet Direct Beef Oxtail
1/3 cup flour to dust (can use Gluten Free flour mix)
Salt & pepper
Olive oil
2 medium Leeks sliced
1 large Onion sliced
500g fresh Mushrooms (can use mix of varieties) sliced
500ml Red Wine
6 stalks fresh Thyme
250ml Beef Stock
200ml Gourmet Direct Rose veal glaze

In a heavy bottomed pan pour some olive oil in and heat. Meanwhile put Oxtail into a plastic bag with flour and shake it to coat. Remove pieces and cook in oil in batches to completely seal and place in your oven dish. Reserve the leftover flour. Put more oil in pan and cook off gently the Leek, Onion and Mushrooms and then add to roasting dish. Mix all with the stock, glaze and wine and leftover flour stirred in. Add the Thyme. Lid your dish or place a piece of baking paper over to fit and cover with tinfoil. Bake at 180°C for 1½ hours. Remove from oven and rotate and turn the meat. Put back into the oven and cook another 1½ hours. Check that the meat is falling off the bones. Serve when ready to your liking with mash and a winter salad of watercress and toasted walnuts drizzled with Al Brown Lemon and Fennel infused Olive oil. Delicious! My quantity of 4 times this recipe took 9 hours cooking!