Oxtail with horseradish and mustard mash

This was the first time we'd cooked and eaten oxtail. We weren't quite prepared for how messy it was to eat. Don't cook and eat this on a first date!

Ingredients (serves 2):

1 oxtail cut into pieces

1 carrot

2 celery stalks

1 white onion

1 bay leaf

2 rashers of bacon

bunch of fresh herbs (rosemary or thyme would be good)

3/4 bottle red wine

200ml beef stock

olive oil

potatoes for mashing

teaspoon wholegrain mustard
teaspoon horseradish sauce

1. Heat the oven to about 180 degrees. Season the oxtail.
   
2. Heat the oil in a hob and oven proof pan. Add the chopped bacon and oxtail pieces to brown.


3. Once the oxtail has been browned on both sides, add the chopped carrot, celery and onion and continue to cook for another 5 minutes.
   
4. Add the bay leaf, herbs, and wine and simmer for 10 minutes or so. Then add the stock.


5. Cover the pan with a lid if it has one, if not, cover with a piece of foil. Transfer the pan to the oven and cook for about an hour. Take the lid/foil off after an hour and turn the oxtail pieces over. Cook for another 2 hours, checking it from time to time. If it looks like too much of the liquid has evaporated, add a splash of hot water.


6. Meanwhile, make the mashed potato however you like it. We didn't bother with butter or olive oil in ours. Just salt, pepper, mustard and horseradish.
   
7. Serve the oxtail and roasting juices with the mash and some green veg.


8. Napkins recommended!