BRAISED OXTAIL  (Thanks June Thomas)

(serves 4 good portions)
 
Ingredients:

3lb oxtail (Ask your butcher to chop it for you)
2 large onions chopped
3 garlic cloves chopped
1/2 pint beef stock
1/4 pint red wine
2 400gr tins chopped  tomatoes
3 lge carrots chopped
Olive oil for cooking
1 tsp dried marjoram
Pepper to taste.
 
Method:
 
1. Heat a couple of tablespoons oil in a large pan add the oxtail and brown on both sides for
a couple of minutes.

2. Add the onions  and garlic fry gently until the onions are soft. Then add the carrots, tomatoes,
wine, stock and dried marjoram, season with pepper then bring to the boil.

3. Lower the heat add lid and simmer for 2 1/2 -3 hours or until the meat falls of the bone.
This can be done in the oven at about 200C
 
4. When cooked skim of any extra fat from the top or much easier leave to get cold then lift of
the fat, and reheat on the top of the stove.
 
Serve with  creamy mashed potatoes and fresh green veg.
 
Recommended wine would be a rich red such as Pago Real Rioja 2006