Oxtail stew and bouquet garni Ingredients1 oxtail, portioned30ml (2 tbsp) cake flour, seasoned with salt and pepper45ml (2 tbsp) oil125g streaky bacon, chopped1 large onion, chopped2 large carrots, peeled and cut into rings2-3 large celery sticks, sliced15ml (1 tbsp) tomato paste250ml (1 cup) beef stock, plus extra if needed250ml (1 cup) red wineA bouquet garni (1 bay leaf, 4 peppercorns, 4 sprigs fresh parsley and 4 cloves, tied together in a muslin bag)Strip of orange peel15ml (1 tbsp) lemon juice12 small pickling onions, peeledFresh parsley, chopped, to serveMethodCoat the oxtail in seasoned flour and preheat oil in a large oven-proof casserole. Brown the meat on all sides. Remove from the casserole and set aside. Place bacon in pan and fry until crisp. Add onion, carrot and celery and fry until just soft. Add tomato paste and return oxtail to casserole. Add stock, wine and bouquet garni. Cover and simmer for 3-4 hours on the stove, or transfer to the oven and bake at 160C for 3-4 hours, stirring occasionally and adding more stock if necessary. After 2.5 hours, add the orange peel and pickling onions and return to the heat.Before serving, remove bouquet garni and orange peel. Garnish with chopped parsley and serve with mash. Serves 4..