Any time you ask my dad about food he always brings up oxtail. I’m fairly sure it would be his dessert island dish. When he tried out this recipe, he told me it was "bloody great!" so I think it got his seal of approval! If you haven’t cooked oxtail before the aim is to cook them until the meat just falls off the bone. I serve mine sitting proudly on top of some creamy colcannon mash.
This is my Mum’s recipe and they’ve never failed me. There’s no doubt that the fat from the roast meat makes the best roast potatoes. Alternatively if you ever roast a goose or duck save every drop of the fat and freeze it down in ice cube trays, then bag it to use at your leisure – even a couple added to your oil will help the flavour.