| 2 tbsp | Olive oil |
| 1kg | Oxtail pieces |
| Salt and pepper, to taste | |
| 1 | Onion, finely chopped |
| 2 | Garlic cloves, finely chopped |
| 1 | Celery stick, finely sliced |
| 2 | Carrots, cut into batons |
| 2 tbsp | Tomato paste |
| 500ml | Red wine |
| 3 | Bay leaves or Sprigs of rosemary |
| 2 tins | Whole peeled tomatoes |
| 500ml | Stock (if needed) |
Red Wine Oxtail
Celebrate the season with this tender, slow-cooked lamb, infused with garlic and oregano. Simmered in a flavourful broth, it’s the perfect centrepiece for your holiday feast!
| 1 | Heat the olive oil in a heavy-based pot. Brown the oxtail pieces in batches on every side until golden brown; it should take about 5 minutes per side. Season well with salt and pepper. |
| 2 | Set the meat aside and cook the prepared vegetables in the fat, until soft and caramelised, for 5 – 8 minutes. |
| 3 | Add the tomato paste and cook for a further 2 minutes. Deglaze with the red wine. Use a wooden spoon to scrape the bits stuck to the bottom of the pan off. Reduce the liquid by half, to ensure there is no alcoholic residue. |
| 4 | Add the bay leaves, tinned tomatoes and stock. Bring to the boil, then spoon into the cast iron pots. Cover with their lids and place in a preheated oven of 180° C to slowly cook. Ensure there is enough liquid in the pot to not let the stew dry out while cooking. |
| 5 | Leave this for about 1 hour. Check on the meat: a fork should be able to easily tear some of the meat off the bone. Should this not be the case, allow a further 30 minutes, or until the meat is wonderfully soft. |
| 6 | Serve straight from the cast iron pots, with buttered pumpkin or butternut mash and creamed spinach or morogo. |
Not for Persons Under the Age of 18.
