serves 2 - 3
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. 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.
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