There is not a lot of meat on oxtail so use lots of it. Don't be tempted to supplement with beef shin as the shin cooks much more quickly.
Ingredients
2 kgs + of oxtail - 2 oxtails, trimmed of some of the fat
Flour for coating the meat
Oil for browning
2 chunky carrots
1 large or two medium onions
2 big celery stalks
2 big cloves garlic
2 T tomato paste
1 T thyme leaves
2 bay leaves
1 bottle red wine (I use Rioja)
Beef stock cube or pod.
Method
Preheat the oven to 120 degrees C .
Toss the meat in seasoned flour. Using a large cast iron casserole and some high burning point oil, brown the meat in batches on all sides and set aside.
Chop the vegetables and garlic using the Thermomix. I use speed 5 a few seconds at a time, scraping the sides down to make sure the chop is even.
In the same casserole, sweat the vegetable till soft.
Then add the meat back and all the remaining ingredients. The meat should be just covered in liquid. Bring to a simmer on the stove. Seal in the liquid with a sheet of foil over the pan and under the lid.
Put in the oven and cook for about 7 hours, until the meat falls from the bones. Fish the bones out and pull the meat apart with 2 forks.
You can cool it and put it in the fridge so you can skim some of the fat if you like. Season well and sprinkle with chopped parsley.
Serve with mashed potato and a green vegetable, tossed through pasta with a salad or add to a risotto for real luxury.
Lie down.
