Spring Tails

Name: Spring Tails
Ingredients: 2 oxtails, about 6 pounds/2.8 kg, cut into 2-inch/5-cm pieces; Coarse sea salt and freshly ground black pepper; Coarse sea salt and freshly ground black pepper; 3 tablespoons beef dripping or lard; 3 tablespoons beef dripping or lard; 1 large carrot, peeled and diced; 1 onion, chopped; 1 stalk celery with leaves, sliced; 3 cloves garlic, finely chopped; 5 large sprigs flat-leaf parsley; 5 large sprigs thyme; 2 fresh bay leaves; 3 cups/750 ml Pinot Noir; 3 cups/14 ounces/400 g shelled peas; 1 tablespoon unsalted butter; 1 Vidalia or other sweet onion, halved and sliced; 1 Vidalia or other sweet onion, halved and sliced; 1 tablespoon sugar; 1 tablespoon black currant jelly or red currant jelly; 1 tablespoon black currant jelly or red currant jelly; 1 cup/15 g chervil leaves

Preparation info

Serves
6

Difficulty
Easy

Appears in

Odd Bits

By Jennifer McLagan

Published 2011

About

We usually think of oxtail as rib-sticking winter food, but it also matches well with fresh peas, making it a perfect dish for those fickle spring days when the weather can suddenly turn cool again. To have six good sized pieces, you will have to buy two oxtails, leaving you with extra pieces. So there are two recipes here: Spring Tails, and the beginning of the Oxtail Ravioli. If you don’t want to make the ravioli, you can use the extra oxtail in the

Ingredients

Gluten-free
Winter
Spring

Ingredients

Method