Amanda A-mangia: Jamie’s oxtail

Total cooking time including preparation, about 6 hours.

2.5 kg oxtail

Sea salt

Freshly ground black pepper

Olive oil

2 medium leeks

2 stalks of celery

4 medium carrots

A few sprigs of fresh thyme

A few sprigs of fresh rosemary

4 fresh bay leaves

4 cloves

2 heaped tablespoons plain flour

2 x 400 g tins of plum tomatoes

275 ml beer or red wine

Preheat the oven to 220° C. Place a large roasting tray in the oven to preheat.

Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelised.

Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil. Roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.

Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170° C.

Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and beer or wine. Add the oxtail and any roasting juices, cover with beef stock or 1 litre of cold water and stir well. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.

Remove the pan from the oven and leave to cool for about 10 minutes. Serve with rice, mash or couscous.