This is what I like to call a 'project sandwich'. Slow-roasted chunks of flavoursome oxtail meat, dipped in its own rich gravy. Treat yourself!
Ingredients:
1 kg (2 lb 3 oz) meaty oxtail, trimmed of excess fat - get your butcher to cut it into 4-5 cm (11⁄2 -2 in) slices
sea salt and freshly ground black pepper
2 teaspoons garlic granules
1 tablespoon flavourless oil (rapeseed or sunflower)
1 tablespoon olive oil
1 medium white onion, chopped
2 carrots, roughly chopped 2 sticks celery, chopped 2 bay leaves 700 ml (24 fl oz) red wine
1 star anise
200 ml (7 fl oz) chicken stock
1 tablespoon softened butter
2 tablespoons plain (all-purpose) flour
1-2 teaspoons good-quality red wine vinegar
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