Ingredients

quantity		ingredient		step
1 kg		ox tail, in pieces		2
		flour		2
		oil for frying		2
50 ml		cognac		3
125 g		onion		4
175 g		carrot		4
200 ml		red wine		5
400 ml		water		6
7 g		stock cube		6
9 g		salt		6
15 g		garlic		6
		bay leaf		6
		sprig of thyme		6

Preparation

1. Warm the oven to 180°.

2. Roll the pieces of ox tail in flour and fry in oil until brown.

3. Move to a cast-iron casserole and add cognac. Alexander recommends flambéing, but that seems a waste to me.

4. Chop the onions and carrots into small cubes and fry in oil.

5. Add red wine and bring to the boil.

6. Pour onion and carrot mixture into the casserole. Add water, stock powder, salt, garlic, bay leaf and thyme, mix well and bring to the boil.

7. Place in the oven and simmer for about 4 hours. Allow to cool, place in the fridge overnight and then remove the accumulated fat.