Braised Oxtail with Olives and Marmalade

Preheat oven to hot (220C or 200C fan-forced). Place oxtail pieces in large baking dish. Season and roast for 1 hour or until well browned and some of the fat has rendered off. Reduce oven temperature to moderate (180C or 160C fan-forced).

Melt the butter in a large flame- and oven- proof casserole dish over a medium heat. Add onion and carrots; cook, uncovered, stirring occasionally, until vegetables brown and soften.

Add flour, and cook, stirring about 3 minutes or until flour starts to brown and smells nutty.

Add sherry, stock and water to pan with bay leaf, orange peel and oxtail. Bring to a boil. Cover and transfer to moderate oven and cook for 2 hours. Spoon off any fat.

Add olives and marmalade, and an extra cup of water if necessary. Return to oven and bake covered for a further hour, or until meat is falling off the bone. Remove any excess fat from surface. Serve with potato and celeriac mash.

For the mash:

Place potatoes in a saucepan, cover with cold water. Bring to the boil. Simmer for 20 minutes or until tender.

Place butter and milk in large bowl. Drain potatoes and push through a ricer into the butter and milk; beat well to combine and melt the butter.

Peel and grate the celeriac into the potato mixture. Add parsley; stir well to combine. Season to taste.