- 2 tablespoons [30 mL] oil
- 2 oxtails, into 6 pieces
- 3 carrots, into pieces
- 1 large onion
- 4 celery stalks with leaves, into pieces
- 2 leeks, into pieces
- 1 turnip, into pieces
- 4 tomatoes, peeled and chopped or 1 [16-ounce / 454-mL] can
- 1 bay leaf [throw away before serving]
- 2 parsley sprigs
- 3 cloves, pricked into the onion
- 1 teaspoon [5 mL] salt
- 1/2 teaspoon [2.5 mL] cayenne pepper
- 1 teaspoon [5 mL] ground black pepper
- Water
- Dry sherry [optional]
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- Into a large kettle, warm oil over medium heat.
- Add vegetables and oxtails pieces.
- Cover and brown over low heat for approximately 20 minutes, stirring every once in a while [do not let burn].
- Add remaining ingredients, except sherry.
- Cover and leave to simmer for approximately 3 to 4 hours until meat is tender, easily removed from bones
- Serve 1 piece oxtail piece into each bowl, along with a little sherry, if desired.
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