When I went to do my weekly shopping this week, I couldn't stop noticing that the butcher counter had expanded its range, in a very good way.

At 6 euro per Kg, there were big chunks of oxtail smiling at me!

So I brought them home.

Slow cook is the rule for this tasty cut and when I do this I like to use a cast iron pot for extra taste, but you don't have to. And don't be afraid if you never tried it! The flavour is different of course, but the texture is very similar to that " fall of the bone", " melt in the mouth" well known lamb shank.

Most recipes of oxtail call for a good amount of wine, which, I agree, would make it richer, but in a country with a prohibitive tax on alcohol, I think it defeats the purpose, in some ways, of a cheap cut.

I still used some boozy liquid, but in small quantities and the result, was a warm, rich and very tasty cold night diner.

Here's what you need:

1 Kg of oxtail (go for the bigger bits, as the small ones are more bone than meat)

2 big onions

3 garlic cloves

1 celery stick

4 or 5 carrots

1 bunch of spring onions

60 grams of pancetta (or 3 or 4 rashers chopped)

1 bay leaf

a few sprigs of thyme

salt and pepper

a pinch of hot paprika

a little flour

about 750 ml of good chicken stock

a good measure of brandy

Start by trimming the extra fat from the meat. However, don't worry too much if you can't do this proper because you will scoop it from the final result before serving.

Patch dry the oxtail, season with salt, pepper and dust with flour, just to cover it.

Heat a heavy based pan with about 2 tbsp of olive oil. Brown the meat and set aside.

In the same pot brown the bacon. Add all the veggies roughly chopped. Don't go too small because you want some texture in the end. Brown every thing and add the brandy. Return the meat to the pot. Add the herbs and the chicken stock and correct seasoning if needed. Once it's boiling, transfer the pot, lid on, to the oven at 180 degrees. Let it cook for 3 to 4 hours, stirring half way and checking the amount of liquid. You can always add a bit more stock if you need. Before serving, if you think it's to fatty, scoop it from the top, carefully, with a spoon.

Serve with a smooth mash potato, the juices and the veggies.