Serves : 4-8 people

Prep time : 20 minutes

Cook time : 4-8 hours

Cut : 2-3 pounds Five Marys beef oxtail & 1 pound Five Marys jowl bacon

Ingredients :

• 2 -3 pounds beef oxtail, trim thick pieces of fat and separate
• 1 packet of sliced Pork Jowl (pancetta is a good substitute) 
• 3 tablespoons of olive oil or butter (I like a mixture of both)
• 1/2 cup onion, small dice
• 1/2 cup leeks, only the white part, small dice and wash thoroughly
• 2 garlic cloves, smashed
• 1 tablespoon flour
• 1 bottle red wine
• 1 pinch chili flakes
• 2 bay leaves
• 3 sprigs thyme (2 for the pot and 1 picked of its leaves for mushrooms)
• 1 cup Crimini mushrooms, washed and quartered
• 1 cup Nante or baby carrots, cut in half
• Salt and pepper to taste
• Parsley, chopped for garnish
• Grated fresh horseradish, for garnish

Instructions :

1. Place cleaned oxtails in a heavy bottomed crock with oil and butter for browning.
2. Brown oxtails on all sides, sprinkle in flour and coat thoroughly.
3. Add onion, leek, carrot and garlic and reduce heat. Cook until soft.
4. Add wine and cook off alcohol.
5. Add bay leaves, chili flakes and thyme.
6. Cover and cook 4-8 hours or until meat starts pulling away from bones.
7. Cut pork jowl into small strips.
8. In a separate skillet, render pork jowl until almost crispy. Remove from pan and add mushrooms and carrots with picked thyme.
9. Cook the mushrooms until they expel their juices and brown up nicely.
10. Add pork jowl back in and add to the stew right before you are ready to serve it.
11. Taste and adjust with salt and pepper.
12. Serve with garnishes on the side and toasted sourdough bread.