Oxtail with grainy mustard sauce

OMG, this recipe is to die for!!!

This is a Darina Allen inspired recipe. I changed the quantity of onions (half of what she advised), less cream (the quantity she advised would have been too heavy), used English instead of Dijon mustard and cornstarch instead of Roux. It tastes like heaven!

It ended up with a bit extra sauce. That was not necessarily a problem because I indulged in eating mash potato with sauce... I corrected the quantities of stock and cream below but I'll need to do this recipe again to make sure it's the right amount.

Serves: 4 persons.

Ingredients:

• 1.2kg oxtail
• 6 onions, quartered (750g)
• 5 bay leaves
• 300ml beef stock
• 100ml single cream
• 4 tbsp cornstarch
• 2 tbsp English mustard
• 2 tbsp grainy mustard
• parsley to taste, chopped 

Method:

1. Salt and pepper the oxtail.
2. Brown the oxtail on all sides in a frying pan with olive oil. Transfer to a casserole.
   
   
   
   
   
   
3. Add the onions to the frying pan and toss in the leftover fat until they begin to colour. Transfer to the casserole.
   
   
   
   
   
   
4. Add the bay leaves to the casserole.
5. Degrease the frying pan by adding the beef stock and whisking to dissolve the meat juices. Add to the casserole.
   
   
   
6. Cover the casserole and simmer gently for 2-2.5 hours, until the meat is tender and almost falling off the bone. I used my instant pot and did not even had to bother stirring. 
7. Remove the meat from the casserole and keep warm.
   
   
   
8. Add the cream to the cooking juices and bring back to the boil.
   
   
   
9. Whisk in the cornflour.
10. Add the mustards and whisk.
    
    
    
11. Add the oxtail and bubble for 1-2 min, taste and correct the seasoning.
    
    
    
12. Serve with mash potato and scatter parsley on top. I was so hungry I forgot the parsley!