Half of One Large Onion, finely chopped
3 Large Cloves Garlic, minced
1 Green Pepper chopped
2 heaped tablespoons Oxtail Seasoning
2 tins of beef stock (or 2 cubes and enough water to cover meat)
1 tin of white beans (like navy beans or butter beans)
Couple of drops of liquid browning
1 small tin of tomato sauce
Fry the meat in about a tablespoon of oil until browned on all sides. Add salt and pepper to the meat.
When the meat is browned, add the onions, peppers and garlic and cook on a low heat until the onions are soft.
Once the onions are soft, add the oxtail seasoning and cook for one minute, continuing to stir.
Add the beef stock or the beef bouillon cubes and water, making sure to cover the meat and also scrape up all the browning on the bottom of the pan (this is where the taste is!).
Add one small tin of tomato sauce (I use Hunts) and browning. Stir the meat and raise to a boil. Boil the meat for about 20 minutes. Keep stirring every now and again.
Lower the meat to medium low for around 4-6 hours until the meat falls off the bone. You will need to continually top the water up to make sure that it doesn’t boil away. For the last 30 minutes of cooking, add the tin of beans.
Leave the oxtail to stand for 20 minutes or so after cooking is done before serving.