Ingredients

• 750g Eversfield Organic Oxtail

• 2 tbsps plain flour seasoned with salt and freshly ground black pepper

• 2 tbsp oil

• 2 large onions, chopped

• 250g carrots, sliced

• 300ml red wine

• 600ml beef stock

• 2 tbsp tomato puree (paste)

• 250g button mushrooms, sliced

• 2 tbsp freshly chopped parsley

• 1 tbsp freshly chopped thyme (optional)