In 22 days Scotland will decide if it wishes to remain in the United Kingdom. My concern is that if the tartan tearaways vote for independence a dangerous president might be set that could lead to the collapse of our nation.
Poundland could declare itself an autonomous republic, Carpet City might pronounce itself a self-governing sovereign state, and Smithfield might become a world of it’s own, although judging by last night’s documentary The Meat Market, it already is!
Aside from the mind blowing bigotry and chauvinism, the BBC exposé also suggested that very few people cook Oxtail, so I ‘m hoping this recipe will inspire.
All you have to do is dust the cuts with flour and then brown on all sides in a cast iron casserole. Take out the meat, and in the same pan gently cook carrots, onion, leeks, celery, and garlic with a little olive oil; return the beef to the skillet, add a bouquet garni, cover with stock and cook slowly on 130oC for at least two hours.
I like to add the soft slow cooked bovine as a filling for Ravioli (pictured), although it works well in a wrap or as an addition to a risotto.
Try and watch the above program on iPlayer; one of the traders Steve Thompson of Central Meat suggests that “Smithfield was designed by a women, and it shows because she’s not got a clue and it doesn’t work”. I suspect when he gets home his wife will probably turn him into mincemeat and send him up to Scotland never to be seen again.
Ingredients
700g Oxtail
1 tablespoon plain flour
8 baby shallots, peeled
1 carrot sliced
1/2 bulb garlic
1 stalk celery
1 bouquet garni
1.5pints chicken stock
