1 pinch of Cerebos Iodated Table Salt
2 kilograms PnP oxtail, trimmed of excess fat
1 dash of Golden Cloud Self Raising Flour, for dusting
1 dash of Colman's Spray And Cook
1 cup of PnP Large Onions, chopped
1 cup of PnP Table Celery Bunch, chopped
1 cup of PnP Carrots Bag, chopped
4 of PnP Garlic Cloves, sliced
12 PnP baby onions, peeled
2 sprigs of PnP Herbs Thyme
1 cup of Robertson Dry White Wine
400g of PnP English Tomatoes, chopped
2 cups of Knorr Stock Pot Beef
60g of Huletts White Sugar
1 handful of PnP Herbs Parsley Flat Leaf
Season oxtail and toss in flour until lightly coated.
Heat a glug of oil in an ovenproof casserole dish and thoroughly brown meat.
Remove meat and set aside.
Drain excess oil from pan and sweat off vegetables and herbs.
Return meat to pan and add remaining ingredients, except parsley.
Cover and simmer for 4-5 hours (adding more liquid if necessary) or until meat is tender and falls off the bone
The sauce should also thicken and reduce.
Toss through parsley, adjust seasoning if necessary and serve with mashed potatoes or rice.
More good ideas
Replace wine with the same amount of stock.
Use beef shin on the bone if oxtail isn’t available.