Persian-style oxtail stew recipe
 A deliciously rich stew that takes time but is definitely worth it! Something to start in the morning to wow dinner guests with. 1kg/2lb 4oz–1.3kg/3lb oxtail (ask your butcher to cut it into sections between the vertebrae)2½ tbsp Persian stew spice mix or 2 tsp each ground turmeric, ground cumin and ground coriander seeds, mixed 3 tbsp rapeseed oil2 onions, finely chopped1 bunch Swiss chard, white stalks finely chopped, leafy greens roughly chopped4 celery sticks, cut into 2cm/1in chunks4 garlic cloves, thinly sliced3 handfuls fresh parsley, 2 roughly chopped, 1 finely chopped2 handfuls fresh coriander, 1 roughly chopped, 1 finely chopped1 handful fresh mint, roughly chopped1 handful fresh dill, roughly chopped 2 handfuls celery leaves, roughly chopped2 litres/3½ pints vegetable stock or water4 tbsp pomegranate molasses2 dried limes, pricked150g/5½oz pearl barley50g/1¾oz butter, cut into cubes100ml/3½fl oz freshly squeezed lemon juice salt and freshly ground black pepper 1kg/2lb 4oz–1.3kg/3lb oxtail (ask your butcher to cut it into sections between the vertebrae) 2½ tbsp Persian stew spice mix or 2 tsp each ground turmeric, ground cumin and ground coriander seeds, mixed 3 tbsp rapeseed oil 2 onions, finely chopped 1 bunch Swiss chard, white stalks finely chopped, leafy greens roughly chopped 4 celery sticks, cut into 2cm/1in chunks 4 garlic cloves, thinly sliced 3 handfuls fresh parsley, 2 roughly chopped, 1 finely chopped 2 handfuls fresh coriander, 1 roughly chopped, 1 finely chopped 1 handful fresh mint, roughly chopped 1 handful fresh dill, roughly chopped 2 handfuls celery leaves, roughly chopped 2 litres/3½ pints vegetable stock or water 4 tbsp pomegranate molasses 2 dried limes, pricked 150g/5½oz pearl barley 50g/1¾oz butter, cut into cubes 100ml/3½fl oz freshly squeezed lemon juice salt and freshly ground black pepper 8–10 baby turnips, trimmed, or 2–3 regular turnips, cut into 3cm/1½in chunks40g/1½oz butter1 tbsp caster sugar 8–10 baby turnips, trimmed, or 2–3 regular turnips, cut into 3cm/1½in chunks 40g/1½oz butter 1 tbsp caster sugar Method Put the oxtail in a bowl. Add 1 tablespoon of the spices and a pinch of salt and pepper and rub them into the meat. Heat 1 tablespoon oil in a large heavy-based casserole and sear the oxtail in batches, turning it to make sure it browns on all sides. Transfer the oxtail to a plate and set aside.Heat the rest of the oil in the same pan and fry the onions, Swiss chard stalks and celery over a medium heat. Season with salt and pepper, add the rest of the spice mix and cook for 10 minutes, until the onions are soft. Add the garlic and cook for 3 minutes. Add the roughly chopped herbs and celery leaves and half the Swiss chard greens. Turn the heat up, return the oxtail to the pan and cook, stirring occasionally, for 10 minutes, or until the greens have lost their liquid. Add the stock and pomegranate molasses and bring to the boil. Reduce the heat to very low, add the dried limes, cover and cook for 5 hours. Alternatively, transfer to a lidded ovenproof dish and cook in a preheated oven at 140C/120C Fan/Gas 1.Remove the lid, strain off 150ml/5fl oz of the cooking liquid and set aside. Add the barley to the pot and simmer for another hour with the lid off, stirring occasionally. For the baby turnips, blanch the turnips in a large saucepan of boiling water for 3 minutes then drain well. Heat half the butter in a large frying pan and add the sugar and turnips. Once the sugar has dissolved, add the reserved oxtail cooking liquid and boil until almost all the liquid has reduced and the turnips have coloured. Add the rest of the butter and shake the pan until the turnips are nicely glazed all over. Season to taste with salt and pepper and set aside. By now the oxtail stew liquid should have reduced by more than half. If not, simmer for a further 30 minutes. When it is thick and concentrated, add the butter, lemon juice, finely chopped herbs and remaining Swiss chard and check the seasoning.To serve, divide the stew between serving plates or place the pan in the middle of the table and top with the glazed turnips. Put the oxtail in a bowl. Add 1 tablespoon of the spices and a pinch of salt and pepper and rub them into the meat. Put the oxtail in a bowl. Add 1 tablespoon of the spices and a pinch of salt and pepper and rub them into the meat. Heat 1 tablespoon oil in a large heavy-based casserole and sear the oxtail in batches, turning it to make sure it browns on all sides. Transfer the oxtail to a plate and set aside. Heat 1 tablespoon oil in a large heavy-based casserole and sear the oxtail in batches, turning it to make sure it browns on all sides. Transfer the oxtail to a plate and set aside. Heat the rest of the oil in the same pan and fry the onions, Swiss chard stalks and celery over a medium heat. Season with salt and pepper, add the rest of the spice mix and cook for 10 minutes, until the onions are soft. Add the garlic and cook for 3 minutes. Add the roughly chopped herbs and celery leaves and half the Swiss chard greens. Heat the rest of the oil in the same pan and fry the onions, Swiss chard stalks and celery over a medium heat. Season with salt and pepper, add the rest of the spice mix and cook for 10 minutes, until the onions are soft. Add the garlic and cook for 3 minutes. Add the roughly chopped herbs and celery leaves and half the Swiss chard greens. Turn the heat up, return the oxtail to the pan and cook, stirring occasionally, for 10 minutes, or until the greens have lost their liquid. Add the stock and pomegranate molasses and bring to the boil. Reduce the heat to very low, add the dried limes, cover and cook for 5 hours. Alternatively, transfer to a lidded ovenproof dish and cook in a preheated oven at 140C/120C Fan/Gas 1. Turn the heat up, return the oxtail to the pan and cook, stirring occasionally, for 10 minutes, or until the greens have lost their liquid. Add the stock and pomegranate molasses and bring to the boil. Reduce the heat to very low, add the dried limes, cover and cook for 5 hours. Alternatively, transfer to a lidded ovenproof dish and cook in a preheated oven at 140C/120C Fan/Gas 1. Remove the lid, strain off 150ml/5fl oz of the cooking liquid and set aside. Add the barley to the pot and simmer for another hour with the lid off, stirring occasionally. Remove the lid, strain off 150ml/5fl oz of the cooking liquid and set aside. Add the barley to the pot and simmer for another hour with the lid off, stirring occasionally. For the baby turnips, blanch the turnips in a large saucepan of boiling water for 3 minutes then drain well. Heat half the butter in a large frying pan and add the sugar and turnips. Once the sugar has dissolved, add the reserved oxtail cooking liquid and boil until almost all the liquid has reduced and the turnips have coloured. Add the rest of the butter and shake the pan until the turnips are nicely glazed all over. Season to taste with salt and pepper and set aside. For the baby turnips, blanch the turnips in a large saucepan of boiling water for 3 minutes then drain well. Heat half the butter in a large frying pan and add the sugar and turnips. Once the sugar has dissolved, add the reserved oxtail cooking liquid and boil until almost all the liquid has reduced and the turnips have coloured. Add the rest of the butter and shake the pan until the turnips are nicely glazed all over. Season to taste with salt and pepper and set aside. By now the oxtail stew liquid should have reduced by more than half. If not, simmer for a further 30 minutes. When it is thick and concentrated, add the butter, lemon juice, finely chopped herbs and remaining Swiss chard and check the seasoning. By now the oxtail stew liquid should have reduced by more than half. If not, simmer for a further 30 minutes. When it is thick and concentrated, add the butter, lemon juice, finely chopped herbs and remaining Swiss chard and check the seasoning. To serve, divide the stew between serving plates or place the pan in the middle of the table and top with the glazed turnips. To serve, divide the stew between serving plates or place the pan in the middle of the table and top with the glazed turnips.