Oxtail Stew

Rich, unctuous and meaty, sweetened with the sugar of roots and redcurrant jelly, this is my favourite stew. Navigating my way round the large jigsaw-puzzle bones to search out those tender, gluey mouthfuls, the person sitting next to me is left unanswered as I obsess silently over my plate. Heavy and hearty, there is no point in attempting to do much more after consuming oxtail other than ordering more pints of bitter in the local pub. Probably best eaten on Sundays.