Braised Oxtail with Red Wine and Shallots

If you’re anything like me, you keep the bones from any meat you’ve cooked and use them for stock. I’m a bit fanatical about this: after I ate the Hawksmoor Breakfast, I was so distressed by the thought of all the lovely marrow bones and carcasses from our feast going to waste that I asked for the bones in a doggy bag. (The servers were maybe a little more snarky about my request than they needed to be – but who cares? The stock I made from those bones was fantastic.) I’ve blogged about making white chicken stock, and there’s also a similar concoction called white veal stock made from veal marrow bones, but 99% of the time what I have to hand is beef bones, and I make a brown beef stock. Continue reading

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