|10.00 ml||freshly ground black pepper|
|120.00 g||flour — cake|
|30.00 ml||olive oil|
|2.00||red onion — chopped|
|3.00||garlic — cloves, crushed|
|1.00||red pepper — sliced|
|1.00||yellow pepper — sliced|
|1.00||green pepper — sliced|
|750.00 ml||stock — beef|
|14.00||baby potatoes — peeled|
|10.00||carrots — peeled, cut into thirds|
Preheat the oven to 100°C. Mix the black pepper into the flour and lightlycoat the meat. Heat the oil in a frying pan and brown the meat well. Set aside. Place the onions and garlic in the pan with a little oil and brown.
Add the peppers and cook until just softened. Set aside. Place the meat in an ovenproof dish or pot, add 1 cup of beef stock, cover, and cook at 100°C for about 12 hours (prepare the dish the day before and cook it overnight).
Oxtail is very fatty, so once it has cooked remove the meat from the pot and skim off all the fat. Place the meat back in the pot, layer the onions and peppers on top of the meat and top with the carrots and baby potatoes. Add the remaining stock and cook until the potatoes andcarrots are done.