SERVES 6 PREPARATION: 20 MIN COOKING: 2 HR 30 MIN
1kg oxtail salt and black pepper 60ml (¼c) flour
30ml (2T) oil
2 onions, chopped 2 carrots, chopped 6 garlic cloves, sliced 2 bay leaves
2 sprigs fresh rosemary 500ml (2c) beef stock 60ml (¼c) tomato paste 250g mushrooms, halved samp, to serve
1 Season the oxtail with salt and pepper. Sprinkle with the flour and toss to coat. Divide the oxtail into two batches. Heat the oil in a pot over medium heat and fry the oxtail in batches until browned.
2 Add the onions, carrots, garlic, bay leaves and rosemary, and cook until the onions are soft and fragrant.
3 Pour in the stock and add the tomato paste. Stir to combine. Cover with a lid and simmer for at least 2 hours.
4 Add the mushrooms and cook for another 15 minutes. Serve with samp.