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To serve:
Heat the oil in a large casserole. Season the oxtail with salt and pepper and brown in batches. Set aside.
In the same casserole add the leeks, carrots, celery and garlic and fry for 2 minutes. Add the flour and mix in. Add the oxtail, stock, water, Worcestershire sauce, red wine, herbs and bay leaves.
Cover and simmer over low heat for 2 – 3 hours or until the meat starts falling away from the bones and the sauce is thick. Stir in the buttermilk and heat through.
Serve with rice, samp or mash.
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