More oxtail still

For the record, we have just consumed the third oxtail of the winter season, with the second having been noticed at reference 1.

Usual drill, that is to say two coarsely chopped onions in bottom of pyrex dish, then three pounds of oxtail on top of that, quite possibly making up one entire oxtail. Cover and cook at 100C for six and a half hours. Turn. Further 30 minutes. Drain. Further 30, with oven off for the last 15.

Meanwhile, prepare and cook boiled white rice and boiled crinkly cabbage.

Very good, just the right amount of chewy succulence. Better than the six and three quarter hours version last time. Four small pieces left to nibble over Midsomer Murders later. Bit of veg. left with which to top up the left over chicken soup from yesterday. With lentils as well as chicken, naturally.

Rounded out with dried apricots, gently stewed.

Reference 1: http://psmv3.blogspot.co.uk/2017/11/more-oxtail.html.