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I make this dish in my pressure cooker, as it takes a long time cooking for the meat to become so tender that it falls off the bone. You could do it in the oven, but it will take about 4 hours as opposed to 40 minutes.
SERVES 2 Preparation Time: 15 Minutes |
| 4 large pieces oxtail | 1 tablespoon tomato puree |
| 1 onion, chopped | 1/4 pint water |
| 3/4 pint red wine | 1 beef stock cube |
| 1 tin chopped tomatoes | 2 carrots , thickly sliced |
| Splash of Worcestershire sauce | 1/2 tin red kidney beans |
| 1 large bay leaf | 1 teaspoon sugar |
Trim the oxtail of any fatty parts. Heat a little oil in the pressure cooker and gently fry the oxtail pieces so that they are browned on all sides.
Add all the other ingredients apart from the kidney beans. Bring to pressure and cook for 40 minutes. Take off the heat, release the pressure and add the kidney beans and heat through.
Serve with creamy mashed potatoes and buttered cabbage.