Ingredients Serves 4-5

• 1 and half kg Oxtail
• 1 onion
• 3 cloves of garlic
• 2 carrots
• 1 small leek
• 2 sticks of celery
• Rosemary
• Thyme
• bay leaf
• 70g tomato puree
• 500ml red wine
• 2 beef cubes stock
• 700ml water hot

Method

1. Turn the oven on to 165c to 170c
2. Now put a frying pan on the heat and add some oil
3. Star browning the oxtail and, in the meantime, prepare the (mirepoix) by
4. Peel and roughly cut the onion, roughly cut carrots, the leeks and the celery
5. Once oxtail has nice colour remove and leave on the side
6. Add the mirepoix, bay leaf, peppercorns, thyme and rosemary and cook for minutes
7. Add tomato puree, cook for another 5 minutes then add the red wine reduce by half then add beef stock and bring to the boil
8. When liquid comes to the boil turn off transfer the liquid into deep baking tray put oxtail on top seal properly with tin foil and bake in the oven for 2 and half to 3 hours
9. When ready remove the oxtail keep warm then pass the sauce trough strainer and return to the heat and let the sauce to simmer gently for about 20 minutes
10. Before serving dip the oxtail into the sauce for 1 minute and serve Enjoy!!!!