Oxtail and Kidney Pudding Recipe - Great British Chefs

Ingredients

• 2.5kg oxtail, jointed
• grapeseed oil
• 75g of celery, sliced
• 175g of leek, (white part only), sliced
• 175g of carrots, peeled and sliced
• 200g of button mushrooms, sliced
• 300g of onion, peeled and finely chopped
• 1 star anise
• 250g of red wine
• 100g of brandy
• 250g of tomatoes, halved
• 1 bay leaf
• 2 sprigs of thyme
• 10 black peppercorns
• 750g of chicken stock
• 750g of beef stock
• 1 veal kidney, cleaned and diced into 1cm pieces
• salt
• freshly ground black pepper
• 500g of self-raising flour
• 250g of shredded suet
• 1 tsp salt
• 1 tbsp of baking powder
• unsalted butter, softened, to line pudding basins
• flour, to dust pudding basins
• 1 egg, lightly beaten to use as egg wash