Ingredients

• 1 kilogram oxtail
• 1 tablebspoon cooking oil
• 200g (1 1/3 cup) onion
• 100g (2/3 cup) carrot
• 50g (1/3 cup) celery
• 3 sprigs thyme
• 2 bay leaves
• 1 tablespoon tomato ketchup
• 50mL (3 tablebspoons and 1 teaspoon) Worcestershire sauce
• 300mL (1 1/4 cup) red wine
• 1.5L (1.5 Quarts) Beef Stock
• 10 whole peppercorns
• Salt
• 1.5 tablebspoons plain flour

Method

1. Season the oxtail with salt and pepper generously.
2. Heat the oil in a pan and when hot fry the oxtail to get a nice colour on all sides.
3. Remove and place in a saucepan with a 3.5 litre (2.5 quart) capacity.
4. Roughly chop the onion, carrot and celery into a 1-2cm dice.