Tomato oxtail stew 
Time: 90 mins
Serving: 4 serves
Ingredients:
Method:
- Chop tomatoes, carrots, celery, and onion into 2cm sized pieces.
- Coat the oxtail with a thin layer of flour.
- Add 1 tbsp olive oil to a large frying pan and heat. Panfry the oxtail until golden on each side. Set aside.
- Add 1 tbsp olive oil to your frying pan and bring the temperature up to a high heat. Cook your garlic. Then add the onion, carrot, and celery and cook until softened.
- Now add the tomatoes and ½ of the canned tomato. Mix well for 3-4 mins.
- Return the oxtail to the pan and stir well so it’s coated with the tomato mix.
- Add the beef broth so that it just covers the meat.
- Cook the tomato beef mixture for 30-60 mins, until the mixture thickens and the flavours blend together.
- Ready to serve.
Tip:
Add your favourite herbs in step 3 to enhance the flavour.