An old time favourite, adapted from a recipe from Your Family magazine.
Ingredients:
- 1 oxtail, cut into joints
- 4 carrots, scraped and sliced
- 3 stalks celery, chopped
- 2 cloves garlic, crushed
- 2 onions, sliced into rings
- 2 ripe tomatoes, skinned and roughly chopped
- 300ml beef stock
- 150ml dry red wine
- 25ml tomato paste
- 1 t sugar
- 1 t herbes de provence
- 1 bay leaf
- seasoned flour
- olive oil
- salt and pepper
Method:
Trim excess fat off oxtail joints and discard.
Coat joints in seasoned flour.
Heat oil in open pressure-cooker, fry oxtail until nicely browned on all sides. Add garlic and onions, fry a further 4 minutes.
Add carrots, celery and tomatoes. Sprinkle with herbs.
Combine tomato paste, sugar, stock and wine, pour over oxtail (pressure-cooker must never be more than 2/3 full).
Add bay leaf and seasoning.
Cover with lid, lock into position.
Heat until steam escapes, then reduce heat until medium-low.
Cook for 45 minutes until meat is tender.
Remove from the heat, allow the steam to escape.
Transfer to a warmed serving dish.
Serve with rice.
