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Coat oxtail pieces in seasoned flour, brown quickly on all sides in the hot oil, remove with a slotted spoon to a casserole. Adding a little more oil as necessary, fry the vegetables for 2 minutes and distribute them in the gaps between the meat. Add bay leaf, chestnuts, thyme and mild, cover and cook in the bottom of a very slow oven ( 150ºC) for 4-5 hours or even longer, until the meat is utterly tender and the stock has a marvellous dark sheen and spicy aroma, with salt and plenty of black pepper.
Serve with fresh bread or mashed potato.
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