3.25 hours cooking time
10 min preparation time
Serves 4
Ingredients
Clover Mooi River Salted Choice Butter
1,2 kg oxtail
2 onions, finely chopped
4 celery sticks, finely chopped
5 ml (1 tsp) dried mixed herbs
375 ml (1 ½ cup) beef stock
250 ml (1 cup) red wine
45 ml (3 tbsp) tomato paste
3 whole cloves
1 bay leaf

Method
- Melt some butter in a large heavy-bottomed saucepan and fry the oxtail in sessions until browned. Remove and set aside.
- Add more butter if necessary and fry the onions, celery, and herbs in the same saucepan.
- Return the meat to the saucepan and stir in the stock, red wine, tomato paste, cloves, and bay leaf. Replace the lid and simmer for 3 hours.
- When the meat separates easily from the bone, remove some of the larger bones. Also remove the bay leaf and cloves if possible.
- Remove the lid and boil until the sauce has reduced slightly.
- Serve hot with rice.