- 1 kg oxtail, jointed
- 30 ml sunflower oil
- 2 medium-sized onions, peeled and finely sliced
- 2 leeks, trimmed and sliced
- 8 - 10 medium-sized carrots, cut in rounds
- 2 sticks celery, sliced
- 2 bay leaves
- 2 ml thyme
- 6 cloves
- 12 peppercorns
- 1 clove garlic, crushed
- 1 litre boiling water, or half water and half red wine
- 2 - 3 medium-sized tomatoes, quartered
- 15 ml cornflower (optional)
- 15 ml finely chopped parsley for garnish
- Preheat oven to 150° C.
- Heat the oil in a heavy-based frying pan and fry the oxtail for 5
minutes, turning frequently. Lift the pieces on to a dish.
Fry the onions, leeks, carrots and celery in the fat until they begin
to brown, then place them in a large, deep casserole. Add the oxtail,
followed by the bay leaves, thyme, cloves, peppercorns and garlic
and cover with water or the wine or cider mixture.
- Cover the casserole tightly and place it in the pre-heated oven for
2,5 - 3,5 hours, or until the meat is tender. Add the quartered tomatoes
and cook the dish for a further 30 minutes.
- Check the seasoning. If the gravy seems too thin, thicken it by mixing
the cornflour with a little water. Stir this into the casserole and
bring to a boil again. Garnish with parsley.