Oxtail 

500g oxtail 

1 red onion chopped 

120g baby carrots 

125g celery chopped 

1Tbsp crushed garlic 

1Tbsp crushed ginger 

2 TBsp tomato paste 

1 cup red wine 

500ml beef stock 

Salt and pepper 
Directions 

Heat oil in a pot, brown the oxtail then add the onion, celery, carrots, ginger and garlic to the pot and cook for about 5 minutes until the vegetables are soft.

Stir in the tomato paste and cook for about 5-10 minutes then pour in the wine and stock and leave to cook for 2 hours or until it’s falling off the bone 
Enjoy with plain rice, cous cous, pap or dumplings 

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