Melt the dripping in a heavy frying pan. Brown the oxtail and then the vegetables in the hot fat. Place these in a 4 pint casserole.
Add the flour to the remaining fat. Stir well and add the stock a little at a time, stirring constantly. Add bouquet garni and seasoning and simmer for 5 minutes.
Pour over meat and vegetables and cook at 180 degrees C (350 deg. F) for 4 hours. Remove bouquet garni before serving.
1 1/3 cups self-raising flour
1/2 cup shredded suet (okay to substitute lard)
6 tablespoons jam
milk
Mix the flour and suet together in a bowl. Stir in enough water to give an elastic dough. Knead lightly until smooth.
Roll out to 9 x 11 inch. Spread the pastry with 6 tablespoons jam. Brush the edges with milk and roll up.
Make a 2 inch pleat across a clean tea towel. Wrap the roll loosely in the cloth, pleating the open edges tightly together. Tie the ends securely with string. Lower the pudding into a large pan of boiling water, cover and boil for 1 hour.
