Braised oxtail pie

Turn the slow cooker on to pre-warm while gathering and preparing the ingredients.

Toss the oxtails in the seasoned flour, shaking off the excess.

If wishing to brown the ingredients then: Heat a good dash of oil in a large heavy-based frying pan and when hot, brown the oxtail pieces well.

Do this in batches to prevent the oxtail from stewing.

The browner the oxtail, the more flavoursome the finished dish. Set aside.

Brown the carrots and onion in any remaining oil. Add an extra dash of oil if required.

Into the pre-warmed slow cooker put the oxtail, carrots, raisins or currants, garlic, bay leaves, thyme and celery salt.

In a jug stir together the red wine, port, tomato paste and balsamic vinegar.

Pour into the slow cooker, stir as well as possible to mix the ingredients. Cover with the lid.

Cook on low for 7-8 hours or on high for 4-6 hours.

Use a flat large wide spoon to lift the fat off the top of the braise.

Serve the oxtail with your favourite vegetables.

Alternatively pull the meat from the bones and return to the casserole to serve or pop the cooled filling into a pie dish, cover with puff or savoury pastry and bake in a hot oven until the pastry is golden and the pie hot.