Cooking: 4 hrs
Serve with freshly baked bread - for bowl-mopping.
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Ingredients (18)
1.8 kg | oxtail — trimmed |
1 | red onion — large |
2 | garlic — cloves, thinly sliced |
2 | celery sticks, diced — long |
3 | carrots — peeled, roughly chopped |
2 | tomato paste |
fresh thyme | |
4 | bay leaves |
lemon — zest only | |
2 tsp | brown sugar — or xylitol |
1 cup | wine — red |
400 g | tomatoes — chopped |
2 cup | stock — beef |
1/2 cup | water |
fresh parsley — chopped | |
2-3 | olive oil |
lemon — halved, zest and juice | |
salt — Kalahari dessert salt |
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