2 kg oxtail
4 large carrots peeled and cut in to large chunks
1 onion chopped in to large chunks
2 stalks celery washed and chopped in to large chunks
1 bulb of garlic sliced through the middle
2 bay Leaves
1 cup red wine
2 tin chopped tomatoes
4 cups beef stock
1 sachet Wild Fennel Co. Beef Seasoning
Season the oxtail generously with the beef seasoning. In a large heavy based pot heat a good glug of oil and caramelise the beef in small batches, ensuring they are brown on all sides. Once caramelised remove and set to one side.
Add the onions, celery, garlic, carrots and fresh herbs and caramelise on all sides (chef tip - when cooking meat for long periods in a braise ensure you keep the vegetables large and chunky. Chop too fine and your cooking liquid will take on an overcooked, vegetable flavour)
Add the red wine and allow to reduce slightly. Add the tinned tomatoes and the oxtail back to the pot.
Pour in the stock, just enough to cover the oxtail. Reserve the rest. Season with salt and pepper if needed.
Bring up to a boil then reduce the heat, cover and simmer gently for 3 hours. Check every 45 minutes if the oxtail needs more stock and top up as needed.
Remove the lid for the last hour of cooking to allow the sauce to reduce.
Serve the soft oxtail with polenta mash and a buttered fresh baguette for the all-important mopping of the plate!