Oxtail stew

750ml  Beef Stock

500ml Red Wine

2 Whole Cloves

2kg Oxtail, Divided into pieces

1 Onion, cubed

1 Celery stalk, cubed

250ml Carrots, chopped

250g Mushrooms, chopped

2 Fresh bay leaves

Few sprigs rosemary

Salt and coarse black pepper

Season the oxtail with the salt and pepper, add brown in a little oil and set meat aside.  In the left over oil fry the onion then add meat again and all vegetables, herbs and place cloves on top.  Pour stock and wine over the meat and bring to boil allow to simmer until meat is soft.

I  prefer to make this in a slow cooker the night before and allow it to cook through the next day on low.

Serve with rice. Enjoy.