|7.30 this morning|
|mist hanging over the River Weaver valley|
|waiting for the tunnel passage|
|the colours are spectacular at the moment|
The Big Lock was even harder to work than ever. The Bottom gates were too stiff for me so Roger had to get off and help. I sincerely hope they manage to make them easier while BW has the lock closed for maintenance but I won’t be holding my breath. This lock has always been a swine, for as long as I can remember.
|moored in Middlewich|
Oxtail Ragout Recipe
1 large meaty oxtail cut into segments
2 onions, chopped
2 cloves garlic, chopped
2 sticks of celery, chopped
2 carrots, peeled and chopped
1 red pepper, chopped
2 tins chopped tomatoes
½ glass red wine
1 beef stock cube
Large pinch Herbes de Provence
Fry onions, celery, carrots, garlic and red pepper in a little olive oil in a frying pan until just soft and starting to get a bit of colour and then transfer into the slow cooker.
Brown the oxtail all over in the frying pan and then sit on top of the veg in the slow cooker.
Pour the wine into the frying pan and bring to the boil. Scrape all the bits off the bottom of the pan and reduce the wine by half before pouring into the slow cooker.
Tip the tomatoes into the slow cooker, along with the stock cube and herbs and cook for about 2 hours on Full power then reduce to Low for another 6 - 7 hours.
Skim off any fat from the top of the ragout and leave overnight if possible for the flavour to develop.
I prefer to strip the meat from the bones and add it back into the sauce, which I then serve with tagliatelle or mashed potatoes.