Oxtail Suet Pudding
Rich unctuous and flavoursome, oxtail melts on your tongue
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thefield.co.uk.
Cooking tools:
- Baking dish
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Wooden spoon
- Tongs
- Ladle
- Fine-mesh sieve
- Pudding basin
- Rolling pin
- Pastry brush
- Plastic wrap
- Parchment paper
- Butcher's twine
- Saucepan
- Plate
- Serving platter
- Spatula
- Pastry cutter
- Kitchen towel
- Pot
Ingredients
- 4 tbsp vegetable oil
- 100g (4oz) plain flour
- 2kg (41⁄2lb) sawed oxtail
- 2 cloves garlic
- 2 carrots
- 2 sticks celery
- 1 onion
- 1 tbsp tomato purée
- 200g (8oz) piece of smoked bacon
- 1 litre (13⁄4 pint) beef stock
- 1⁄2 bottle claret
- 1⁄2 tsp English mustard
- Salt to taste
- 1⁄2 tsp black pepper
- 200g (8oz) self-raising flour
- 1⁄2 tsp salt
- 100g (4oz) suet
- 150ml (1⁄4 pint) cold water
- Butter for greasing
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