(4 portions, about 4 hours)

  • about 140 g (250 ml) cake flour
  • 2 kg oxtail
  • about 50 ml olive oil
  • 3 large carrots, peeled and cut into chunky strips
  • 2 onions, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 bay leaf
  • 1 bottle (750 ml) red wine
  • 250 ml oxtail stock
  • 5 ml dried mixed herbs
  • salt and freshly ground black pepper
  • about 250 ml water, boiled

Heat oven to 180 ºC. Dredge pieces of oxtail in flour and shake off excess. Heat half the oil in a saucepan that can go in the oven. Brown the meat 3-4 pieces at a time and set aside. You'll see black bits in the saucepan. This is the flour. Clean the saucepan and heat the rest of the olive oil in it. Add the carrots, onion and garlic. Fry vegetables for about 10 minutes until the onions are soft and translucent. Put the pieces of meat on top of the vegetables. Add the bay leaf, red wine and stock. Season with herbs, salt and pepper. Put on the lid and put in warm oven. Be careful that the stew doesn't cook dry. If you see that it's becoming dry,  you can add some of the water. Lower the heat to 160 ºC after 3 hours. Let it stew for another hour. The meat must literally be falling from the bone.