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OXTAIL STEW WITH CELERIAC AND POTATO GRATIN
Oxtail is best slow cooked. The jerk seasoning in this recipe gives it a Jamaican twist, while the gratin lightens up the rich fl avours of the stew.
SERVES 6
1.3kg lean oxtail pieces 2 tbsp plain fl our mixed with 2 tsp jerk seasoning Salt and freshly milled black pepper
3 tbsp sunfl ower oil 1 large onion, peeled and sliced
600ml stout or brown ale 300ml good, hot beef stock 25g good, dark plain chocolate (at least 70% cocoa solids) 2 fresh bay leaves
1 bouquet garni 1 small butternut squash or pumpkin (about 450g), peeled and roughly cubed 100g baby spinach leaves, rinsed
FOR THE CELERIAC AND POTATO GRATIN: 450g celeriac, peeled, thinly sliced and par-boiled for 5 minutes 450g potatoes, peeled, thinly sliced and par-boiled for 5 minutes 1 large garlic clove, peeled and fi nely chopped 600ml hot double cream 25g grated cheese
1 Preheat the oven to 170C / Gas 3.
2 Mix the fl our and seasonings in a large plastic food bag. Toss the oxtail pieces in the seasoned fl our.
34 | THE WEST COUNTRY FOODLOVER
farm | meet | cook | gather
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