Serve with freshly baked bread - for bowl-mopping.
|1.8 kg||oxtail — trimmed|
|1||red onion — large|
|2||garlic — cloves, thinly sliced|
|2||celery sticks, diced — long|
|3||carrots — peeled, roughly chopped|
|lemon — zest only|
|2 tsp||brown sugar — or xylitol|
|1 cup||wine — red|
|400 g||tomatoes — chopped|
|2 cup||stock — beef|
|fresh parsley — chopped|
|lemon — halved, zest and juice|
|salt — Kalahari dessert salt|
Preheat the oven to 180º C. Heat 1 tablespoon olive oil in a deep cast iron pot or oven-proof saucepan. Season the oxtail generously on both sides with salt and black pepper. Brown the meat in batches on both sides and then set aside.
Add a little more oil to pot and sauté the onions until softened. Add the garlic, celery and carrots and cook for a further 4-5 minutes.
Stir in the tomato paste, herbs, lemon zest, sugar and tomatoes. Pour in the wine and allow to bubble up to lift all the meaty flavour at the bottom.
Add the chopped tomatoes, beef stock and water. Place the oxtail pieces back into the pot along with all the resting juices. Season lightly with salt. Cover with the lid and cook in the oven for 3½ to 4 hours. Check the meat after 2 hours and add a little more water if necessary.
Once the sauce is reduced and thickened, check the seasoning.
In a small bowl, combine the parsley, olive oil, lemon zest and salt flakes. Serve the oxtail with the herb oil, mashed potatoes or polenta and steamed green beans.