2.5 kg oxtail
Extra virgin olive oil
2 onions, sliced
2 stalks of celery, diced
4 medium carrots, peeled & cut into large chunks
a few sprigs of fresh thyme
a few sprigs of fresh rosemary
3 bay leaves
3 Tbsp flour
2 x 400 g tins Italian whole tomatoes
¾ cup Staffords VIP Sauce
1 litre beef stock
Creamy mashed potatoes, for serving
Fresh oregano leaves, for serving
Preheat the oven to 225ºC.
Season oxtail with olive oil, salt and pepper.
Toss to coat and place in the oven for around 20 minutes, or until golden brown on both sides, flipping the pieces over half way.
Remove from the heat and set aside.
In a very large ovenproof casserole over a medium heat add a drizzle of olive oil.
Add the onion, celery, carrots, thyme, rosemary and bay leaves.
Cook until the vegetables begin to soften and smell sweet.
Reduce the oven temperature to 165ºC.
Sprinkle the vegetables with flour, stirring well to combine.
Pour in the tomatoes, squashing the whole tomatoes into chunks with your hands.
Add the beef stock, VIP sauce and nestle the oxtail in the liquid. Add more stock if necessary. Stir well.
Bring the pot to a simmer and then cover it with the lid.
Place in the oven and cook for 5 hours, or until the meat falls away from the bone.
Stir the pot every hour during the cooking.
Remove the pot from the oven and leave to cool slightly.
Taste oxtail to adjust seasoning before serving.
Serve oxtail, bone in or off, on a bed of creamy mash with fresh oregano.