Ingredients Olive oil
1 large brown onion
2 garlic cloves
4 celery stalks
Small handful thyme
2 bay leaves
1 x 400g tinned tomatoes
1 cup stock or water (I used homemade chicken stock)
Preheat the oven to 220°C (430°F).
Lay out the oxtail pieces on a baking tray and drizzle over some oil. Mix well and put in the oven for 20 minutes or until browned. Set aside until needed in Step 5.
Meanwhile, roughly chop the garlic, onion, carrot and celery.
The pieces can be rather thick.
Turn on your slow cooker to the Sear/Saute function for 10 minutes and add a little olive oil. Add the onion and garlic for a few minutes, then the carrot and celery. Stir well, and add the thyme, bay leaves and cloves.
When the 10 minutes are finished, add the tinned tomatoes and mix well. Add the oxtail pieces (Step 5), then pour over the stock or water. Put the lid on the slow cooker and set for 6 hours.
If not using a slow cooker, saute the veggies in an oven-proof pot over a low-medium heat, then add the remaining ingredients. Place in the oven on 180° (350°F) for 5-6 hours or until the meat is falling off the bone.