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Oxtail Stew

Oxtail stew is a classic dish and has such flavour. It needs long slow cooking so is ideal for the thermal cooker. Keith Floyd reckoned that the government ought to make oxtail stew compulsory at Heathrow Airport, so that tourists could have at least one decent meal when they arrive. You will need one oxtail for this recipe cut into sections with as much fat trimmed from it as possible. It is worth considering cooking this dish the day before and letting it cool overnight so you can scrape the fat from the top before reheating.
• 1.3kg (3 lbs) oxtail jointed 
• seasoned flour
• 1 tbsp vegetable oil
• 1 large onion, diced
• 1 celery stick, chopped
• 2 large carrots, chopped
• 1 clove of garlic, chopped
• 2 cups of sherry
• beef stock cube
• water
• one bay leaf
• 1 tsp of thyme
• 1 tbsp chopped parsley
• 400g seedless white grapes
• 2 tbsp of corn flour mixed with water
• salt and ground black pepper
1. Pat dry the oxtail segments with paper towels and put it into the seasoned flour.
2. Heat the vegetable oil in the inner pot on medium to medium high heat.
3. When hot add the floured oxtail sections in batches and brown.
4. When browned on all sides use tongs to remove the oxtail segments to a plate and set aside.
5. Add the chopped onion, carrots, and celery to the inner pot. Cook for a few minutes until onions are translucent.
6. Put the oxtail pieces back to the inner pot.
7. Add the garlic, the sherry, bay leaf, thyme, beef stock cube, parsley, a good pinch of ground black pepper and half a teaspoon of salt.
8. Top up with water to cover the ingredients.
9. Bring to the boil then turn down the heat simmer for 10 minuets.
10. Put on the lid and remove the inner pot from the heat and place it in the insulated outer container.
11. Shut the lid and let it cook for at least 3 hours. This dish will benefit from longer cooker.
12. Before serving skim off any fat from the surface.
13. Add the grapes and stir in the corn flour mixed with water.
14. Bring to the boil whilst stirring to thicken the stew.
15. Serve with mashed potatoes and green vegetables.

NOTE: This recipe is supplied by Chef Dave Knowles from the UK and is described for a 4.5 litre inner saucepan so you will need to adjust quantities if you are using something else.