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INGREDIENT:
- 1kg Oxtail
- 1 onion finely chopped
- 2 stalks celery finely chopped
- 2 garlic cloves finely chopped
- 3 Bay Leaves (optional)
- 2 sprigs rosemary
- 1 cup red wine
- 2 tblsp tomato paste
- 1 cup beef stock
- 1 cup water
- salt and pepper to taste
METHOD:
- Season the oxtail generously with salt. In a large pot set over high heat, brown the oxtail in batches.
- Remove and set aside. Add the onions, celery and cook until golden and just starting to soften.
- Add the garlic and herbs and sauté for another minute.
- Add the red wine and allow to reduce slightly.
- Add tomato paste and the oxtail back to the pot.
- Pour in the stock, water just enough to cover the oxtail.
- Reserve the rest. Season with salt and pepper.
- Bring up to a boil then reduce the heat, cover and simmer gently for 2-3 hours.
- Check every 45 minutes if the oxtail needs more stock and top up as needed.
- Remove the lid for the last hour of cooking to allow the sauce to reduce.
