Slow-Cooked Oxtail

Ingredients

• 1.5 kg oxtail pieces
• 2 tbsp olive oil
• 2 large onions, chopped
• 3 carrots, peeled and chopped
• 2 stalks celery, chopped
• 4 cloves garlic, crushed
• 2 tbsp tomato paste
• 1 400 g can chopped tomatoes
• 750 ml beef stock
• 2 bay leaves
• 2 sprigs fresh thyme
• 500 g baby potatoes
• salt and freshly ground black pepper to taste

Method

1. Preheat the oven to 160°C.
2. Season the oxtail generously with salt and pepper.
3. Heat the oil in a large ovenproof casserole and brown the oxtail in batches.
4. Remove the meat and cook the onions, carrots and celery until softened.
5. Add the garlic and tomato paste and cook for 1 minute.
6. Stir in the chopped tomatoes, stock, bay leaves and thyme.
7. Return the oxtail to the casserole and bring to a gentle simmer.
8. Cover and cook in the oven for about 3 hours.
9. Add the baby potatoes and cook for another 45 to 60 minutes until the meat is falling from the bone and the potatoes are tender.
10. Skim off excess fat, adjust the seasoning and serve with rice, mash or crusty bread.