• 1 tbsp. olive oil
  • 1 onion, peeled and diced
  • 2 celery stalks, diced
  • 3-4 garlic cloves, peeled and diced
  • 1 full oxtail (6-9 pieces)
  • 4 cups beef stock or water
  • 2 cups red wine
  • 2 bay leaves
  • 1 tbsp. tomato paste, diluted in 2-3 tbsp. water
  • 1 tsp. sea salt
  • Freshly ground black pepper

In a deep frying pan, saute onion, celery and garlic 2-3 minutes. Season oxtail pieces with salt and pepper and sear on all sides. Add stock, wine, bay leaves, tomato paste, sea salt and black pepper. Cover and reduce heat to medium low. Braise oxtail 3-4 hours or until soft. On the last hour, remove the cover and reduce liquid until it barely covers the bottom of the pan. Season to taste.