When selecting the oxtail from the butcher, choose the really thick parts. This recipe is not one to make in a hurry and it is best when made over two days. Once cooked, the longer it is left to settle, the tastier it gets.
Preheat the over to 180°C (350°F/Gas mark 4).
Place the flour in a large Ziploc bag with the mustard powder and season with salt and pepper. Add the oxtails and close the bag, trapping a little air. Shake the bag until all the pieces of oxtail are evenly coated in the flour mixture, then remove from the bag, shaking off any excess flour.
Heat a large casserole dish big enough to fit all the oxtails with the vegetables that will eventually join them but not so large that, on pouring in the wine, the level has to be bumped up with water to cover the oxtails.
Add the beef dripping to the casserole and brown the oxtails all over in two batches, turning them regularly with a tongs. Carefully wipe out any burnt bits from the bottom of the casserole with some kitchen paper.
To serve, garnish the oxtail stew with parsley and serve straight to the table with some sourdough bread or a separate bowl of mashed potatoes.
Tom Barry’s family farm is Baytown Park, Dunboyne, Co Meath. He is the third generation on the farm taking over from his late father, Thomas Barry in 2008 and keeps Hereford cross suckler cows as well as pedigree Hereford cows. Herefords are such a docile breed and as a part time farmer, with teenagers helping around the farm, it’s important to have a breed that’s easy to look after and handle. Tom’s farm is in the Green, Low-Carbon, Agri-Environment Scheme (GLAS) for the past 5 years, where frequently taking soil samples and the completion of a nutrient management plan are required.