OxtailServes: 4-6
1.5kg Brito’s oxtail
2 large onions, chopped
1 carrot, roughly chopped
1 stalk celery, roughly chopped
4 cloves garlic, crushed
1 bay leaf
4 sprigs thyme
1 x 400g tin chopped tomatoes
500ml red wine
500ml beef stock

Cooking Instructions

  1. In a large pot, brown the beef in a splash of oil. Remove from the pot and set aside
  2. Fry the onions, carrots, and celery until soft and fragrant, then add the garlic, bay leaf, and fresh thyme
  3. Add the tomatoes and sugar, and allow to simmer for 5 minutes before adding the oxtail
  4. Pour in the red wine and beef stock, then season
  5. Cover the pot and reduce the heat, then allow to simmer for 3-4 hours or until the oxtail is meltingly tender, checking on it every 30 minutes to ensure the stew hasn’t dried out
  6. Add more stock if necessary
  7. Add sea salt and freshly ground black pepper, to taste
  8. Serve the oxtail with rice, mash, or polenta