2 kg Oxtail
4 large carrots peeled and finely chopped
`1 onion finely chopped
2 stalks celery finely chopped
5 garlic cloves finely chopped
3 Bay Leaves
2 sprigs rosemary
1 cup red wine
400 g (14oz) chopped tomatoes
4 cups beef stock
salt and pepper to taste
Season the oxtail generously with salt. In a large pot set over high heat, brown the oxtail in batches.
Remove and set aside. Add the onions, celery and carrots and cook until golden and just starting to soften.
Add the garlic and herbs and sauté for another minute.
Add the red wine and allow to reduce slightly.
Add the 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.
Bring up to a boil then reduce the heat, cover and simmer gently for 2-3 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 mashed potatoes, polenta or rice.