200g ripe tomatoes
1L white wine (Montilla-Moriles)
1 bouquet garni (thyme, parsley and bay leaves)
100ml olive oil
Salt and pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the oxtail in a bowl of cold water for approximately 1 hour.
Meanwhile, peel and finely dice the onions, leek, carrots and tomatoes.
Drain the meat and dry with a tea towel.
Heat the olive oil in a heavy-based saucepan. Add the onion, leek, carrots, meat, and
bouquet garni, and stir thoroughly. Add the tomato and cook for a little longer. Pour in a splash of wine and allow the liquid to reduce for a few minutes. Add water. Season to taste with salt and pepper. Cook until the meat falls from the bone.