Slow-Cooked Oxtail Stew

• 1.2 kg Oxtail, bone-in pieces
• 2 tsp Fine sea salt
• 1 tsp Black pepper, freshly ground
• 1 large Yellow onion
• 2 medium Carrot
• 2 medium Celery
• 2 tbsp Tomato purée
• 250 ml Red wine, dry
• 750 ml Beef stock
• 2 Bay leaves, dried

1. Pat the oxtail dry, then season all over with the fine sea salt and black pepper. Peel and roughly chop the onion, then cut the carrots and celery into chunky pieces.
2. Put a large casserole or Dutch oven over medium-high heat and brown the oxtail in batches, turning until well coloured all over. Transfer the browned pieces to a plate as you go.
3. Lower the heat to medium and add the onion, carrots and celery to the pot. Cook for 6 to 8 minutes, stirring and scraping up the browned bits, until the vegetables start to soften.
4. Stir in the tomato purée and cook for 1 minute until it darkens slightly. Pour in the red wine and simmer for 5 to 7 minutes to reduce by about half.
5. Return the oxtail to the pot and add the beef stock and bay leaves. Bring to a gentle simmer, then cover with a lid and cook on the lowest heat for 2 hours 45 minutes to 3 hours, until the meat is very tender and starting to come away from the bone.
6. Skim off any excess fat from the surface, then simmer uncovered for 10 to 15 minutes to thicken the gravy naturally. Taste and adjust with a little more fine sea salt and black pepper if needed, then serve hot.

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