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Step 8: When ready to cook, place the sunflower oil in a pan or deep fat fryer.It’s a good idea to use a spoon or fork for each bowl so that your hands don’t get covered with the coating. Do this to all the croquettes then repeat so that they all have 2 layers. In batches of 4, dust the oxtail with flour then shake off the excess, then dip them in the egg and finally dip them in the breadcrumbs. In the second, mix 2 eggs and the milk and beat till well combined and in the third, place the breadcrumbs. Step 7: To coat the oxtail, have 3 bowls or trays set out and add 100g flour to the first one.Once set, you can shape the mix into balls or cut into cubes or rectangles. Step 6: Pour the mix into a baking tray or dish lined with cling film then chill in the fridge till firm.If you have used a stock cube, then it will need less or perhaps none. Taste and add more salt if you think it needs it. Add the thickened stock to the shredded oxtail and mix thoroughly. Gradually add the braising liquid, whisking all the time to prevent lumps forming, then bring up to a simmer and cook for 5 minutes. Step 5: To thicken the braising liquid, make a roux by melting the butter in a medium pan then adding 20g flour and stir to combine.Pull the meat from the bones and shred between your fingers Return the cooking liquid to the heat and reduce it to around a quarter of its volume. Step 4: Once cooked, you can either allow to cool then place in the fridge to allow the fat on the top to separate, or you can remove the oxtail and allow the liquid to settle then use a ladle to skim off as much fat as possible.Check after 2 hours it should be falling off the bone but if not keep cooking until the meat is easily separated from the bone.

If cooking on the stove stir now and again to prevent any sticking. Add the stock, bring up to a simmer then cover with baking paper and a lid and cook at a gentle simmer for at least 2 hours, or place in the oven at 150C.

Step 3: Add the ketchup and bring to a simmer then return the oxtail to the pan, along with any juices that have collected.

Step 2: Add the red wine and allow to reduce by two thirds.

If you are using them, add the chopped thyme, bay and rosemary. Scrape off the browned parts from the base of the pan.

Step 1: Remove the oxtail then add the onions and garlic and fry over a medium to high heat until soft, sweet and caramelised (about 10-12 minutes) turning down the heat if they begin to darken too much.

You might need to do this in two batches depending on the size of the pieces of oxtails. Place a large pan or casserole dish on a high heat and when hot, add the extra virgin olive oil and then the meat and brown all over.

Step 0: Season the oxtail generously with salt and pepper.

Serve croquettes immediately with smoky aioli.

Deep fry croquettes in batches for 4-5 minutes or until golden brown.

Mix HELLMANN’s Real Mayonnaise and KNORR Intense Flavours Deep Smoke together until fully combined.

Roll croquettes in flour, then dip in egg wash and coat in panko crumbs.

Whisk eggs with some water to make an egg wash.

Place flour, eggs, and panko crumbs in separate bowls.

Cover and chill for 20 minutes to firm up. Place on a tray then repeat with remaining mixture.

Fold pancetta and roughly grated provolone through potato mash until combined.

When it comes to the boil remove from the heat and add KNORR Potato Flakes and butter. Add crushed garlic, sauté for another minute then remove from heat and drain on paper towel.

Sauté pancetta for 3-4 minutes until golden. Heat oil in a frying pan over medium heat.