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Tomato oxtail

Recipe from: 8/1/1992 12:00:00 AM

Ingredients 14
Servings 4


  • 1
    oxtail, cut into joints
  • 7
  • 4
    black peppercorns
  • 2
    bay leaves
  • 2
    sprigs fresh thyme
  • 250
    meat stock
  • 820
    tomatoes, chopped
  • 15
    lemon juice
  • 18
    pickling onions
  • 3
    celery sticks, sliced
  • 2
    cloves garlic, crushed
  • 15
    cooking oil
  • 30
    chopped parsley
  • 200
    baby carrots


1. Cut tail through the joints and remove excess fat. Place in a heavy- based saucepan and sprinkle salt over the meat. Add peppercorns, bay leaves and thyme. 2. Heat meat stock, tomatoes and lemon juice together, add baby carrots and add to the meat. Bring to the boil, cover with a lid, lower heat and simmer for 2 1/2 to 3 hours or until the meat is tender. 3. Cut a cross on the base of the onions, to keep the shape, and sauté with the celery and garlic in heated cooking oil. Remove vegetables from oil and add to meat. Simmer for another 20 to 30 minutes. 4. Sprinkle chopped parsley over. Serve with rice or pasta.

Read more on: beef

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