Oxtail with Prunes

Cook Time 1 hour

Servings 4

Ingredients

1.5kg oxtails

1 onion, chopped

150g speck, diced 

50g butter

100g prunes, pitted 

1 tbsp flour

375ml stout (like Guinness) 

500ml beef or chicken stock

1 bouquet garni (thyme, bay leaf and parsley)

Pinch nutmeg

Salt and pepper

To serve

Polenta

Parsley, finely chopped

Method

Melt 25g of butter in the pressure cooker (or heavy base casserole) and brown the meat all over. Season with salt and pepper. Remove the meat and set aside.

Add the onions and speck and cook until golden brown, stirring from time to time. Place the meat back into the pan, add the prunes, stock, nutmeg, salt and pepper and the bouquet garni. Add the stout, bring to the boil and reduce by ⅓. Lock the pressure cooker and cook for 45 minutes (or if cooking in a casserole on low heat for 2 hours and 45 minutes).

Mix the remaining softened butter with the flour to make a paste with a little bit of sauce from the stew. Stir through the stem and bring to a simmer to thicken. Cook for 1 - 2 minutes. Serve with a sprinkle of parsley and steamed kipfler potatoes or instant polenta.