Ox Tail Stew

INGREDIENTS

Ox Tail

Carrot

Celery

Onion

Red Wine

Chicken Stock

Bay Leaves

INSTRUCTIONS

Take equal amounts of The Carrot, Celery and Onion, around 2 large Carrots, 2 large Onions and 3-4 stalks of Celery.

Cut them into equal sized chunky pieces.

Pop the Vegetables to one side and season the Ox Tail, around 250-350g for 4-6 people.

Take a Dutch oven, pop it on a medium to high heat, add a splash of Olive Oil and lay in the Ox Tail.

Caramelise the Ox Tail on all sides, then remove from the pan and chuck in the Vegetables.

Roast off the Veg until it has reduced in size by around half and has some great colour, this will take about 10 minutes on a good medium heat.

Pop back in the Ox Tail and pour in about 200ml of Red Wine and top up with Chicken stock so the liquid just about covers the Ox Tail.

Add a couple of Bay leaves and bring this up to a strong simmer.

Next, place into a pre heated oven set to 150 degrees.

We want to cook the Stew for between 3-4 hours, keep checking it every 20-30 minutes and top up with more stock if you need to.

After about 4 hours, remove the Stew from the oven, and serve.

Enjoy