A Recipe by Mark Poynton

Ingredients

• 1 480g piece of sirloin of beef (trimmed of all fat and sinew)
• 750g raw oxtail cut in to pieces
• 2l brown chicken or beef stock
• 4 eggs
• 100g plain flour
• 100g dried bread crumbs
• 1 carrot (roughly chopped)
• 1 stick of celery (roughly chopped)
• ½ onion (roughly chopped)
• 2 cloves garlic (peeled and sliced)
• 500g baby spinach (washed and drained)
• 500g button mushrooms
• 200g double cream