4 tbsp Extra Virgin Olive Oil
10 pieces of meaty round-cut oxtail
2 onions, finely chopped
1 large carrot, grated
5 cloves garlic, chopped
½ tsp chilli flakes or powder
2 bay leaves
5 sprigs of thyme
1 tbsp tomato paste
300ml red wine, like shiraz or cabernet sauvignon
1 x 410g can of Ardmona whole peeled tomatoes
1 x 410g can of Ardmona Rich & Thick Crushed tomatoes
600ml beef or chicken stock
Preheat the oven to 165°C.
Heat two tablespoons of the oil in a large heavy-based flameproof casserole pan over a high heat. Season the oxtail with salt and pepper, then place the meat in the pan and seal on each side for 4–5 minutes until well browned. Remove the meat and place on a plate.
Turn down the heat and add the remaining oil; add the vegetables, garlic, chilli, herbs and a pinch of salt and sauté with the lid on for 10-15 minutes to soften. Scrape the bottom of the pan every now and then when cooking to release any caramelised bits and ensure the vegetables don’t stick to the bottom.
Stir in the tomato paste in with the vegetables and cook for 1 minute, then return the meat and any pan juices and coat it in the onion mixture. Add wine and stir to deglaze. Bring to the boil and reduce by half, before adding the tomatoes. Crush the tomatoes with a wooden spoon and cook for another 5 minutes and add the stock. Cover with a fitted piece of baking paper and then a lid and cook in the oven for 2 hours. Remove from the oven, turn the meat and return to the oven for another hour or until the meat falls easily off the bone.
Serve with creamy mash and steamed greens, or with rice or pasta.