1 oxtail, cut into joints
1 tbsp cooking oil
1 onion, chopped
2 tsp salt
freshly ground black pepper to taste
2 bay leaves
2 whole cloves
2 cups (500 ml) meat stock
13 oz (410 g) canned whole tomatoes, quartered
8 fresh pickling onions
2 celery stalks, sliced
2 large carrots, peeled and cut into chunks
8 new potatoes
1 1/3 cup (100 g) mushrooms, wiped and sliced
4 tbsp medium cream sherry
4 tsp dried or 3 tbsp chopped fresh parsley
1 tbsp cooking oil
1 onion, chopped
2 tsp salt
freshly ground black pepper to taste
2 bay leaves
2 whole cloves
2 cups (500 ml) meat stock
13 oz (410 g) canned whole tomatoes, quartered
8 fresh pickling onions
2 celery stalks, sliced
2 large carrots, peeled and cut into chunks
8 new potatoes
1 1/3 cup (100 g) mushrooms, wiped and sliced
4 tbsp medium cream sherry
4 tsp dried or 3 tbsp chopped fresh parsley
method
1. Remove excess fat from oxtail and brown meat in heated cooking oil in a heavy-based saucepan. Add onion and saute until translucent.
2. Add seasoning, heated meat stock and tomato, cover with lid, reduce heat and simmer for 3 hours or until meat is tender.
3. Add vegetables and sherry and simmer for another 30 minutes.
4. Remove bay leaves, then sprinkle with parsley.
2. Add seasoning, heated meat stock and tomato, cover with lid, reduce heat and simmer for 3 hours or until meat is tender.
3. Add vegetables and sherry and simmer for another 30 minutes.
4. Remove bay leaves, then sprinkle with parsley.
serving amount
serves 2 - 3
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more information
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