Amanda Laird: Oxtail with bacon, prunes and thyme

Oxtail with bacon, prunes and thyme. Photo / Babiche Martens

Serves 4

1kg oxtail
Plain flour
Salt and freshly ground black pepper
2 Tbs olive oil
4 rashers of streaky bacon, sliced
1 Tbs fresh thyme leaves, stripped off the stalks
1 cup of prunes
1 cup red wine
2 cups vegetable or chicken stock
Feta, to serve

1 Dust the oxtail with seasoned flour. Heat the oil in a large saucepan. Add the bacon and thyme, cook for 3 minutes then remove. Add the oxtail and brown - approximately 5 minutes on each side.

2 Add the bacon and thyme back to the pan, add the prunes, wine and stock.

3 Cover the saucepan and gently simmer for 3 hours before serving with crumbled feta sprinkled over.