Simon Poole’s wallaby tail stew
• 1 wallaby or kangaroo tail, ideally separated/jointed at the natural gaps in the vertebrae • 1 medium brown onion, diced • 3 cloves garlic, chopped • 1 fresh bay leaf • 1 tsp mixed whole spices, peppercorn, caraway, juniper or cumin, whatever is at hand • A few sprigs of fresh herbs, rosemary,
thyme or oregano, whatever’s handy • 2 tbs olives or capers • 2 tbs sun-dried tomatoes • 1 tbs bacon drippings, oil or butter • 1 tin tomato • 1 beer • Salt and pepper to taste
• Brown tails in bacon drippings/oil in a heavy bottom pot or cast-iron kettle over high heat. • Add sliced onions and reduce heat to medium; after five minutes, stir through chopped garlic and spices. Sweat for a further five minutes. • Add fresh herbs, beer, tomatoes and a tin amount of water. Cover, and simmer over medium-low heat for three to five hours. • Add olives and tomatoes; adjust seasoning and return to heat for 20 minutes.