My favourite winter meal is slow cooked Oxtail that falls off the bone. Keeping it low carb or carb free, I usually serve it with Cauliflower Rice or Parsnip Mash, but creamy mash potatoes works just as well, some may say it’s better.
I like preparing this the day before I’m to serve it as it tastes so much better the next day.

Ingredients:
1kg Oxtail pieces, fat removed
3 tbsp Chickpea Flour
Salt & freshly ground Black Pepper
50g Butter
2 tbsp Olive Oil
1 large Onion, sliced
4 Celery stalks and leaves, washed and finely chopped
2 cloves Garlic, minced
1 Bayleaf
¼ tsp ground Cinnamon
1 can diced Tomato
5ml Rosemary, finely chopped
5ml dried Oregano
2 tbsp Tomato Paste
30ml Red Wine Vinegar
250ml Red Wine
300ml Beef Stock
2 tsp Brown Sugar

Method:
1. In a large bowl, combine the Chickpea Flour, Salt and Pepper and mix well.
2. Add the Oxtail and coat with the Flour.

3. Preheat the oven to 160ºC.
4. Heat the Butter and Oil in a large pot, and add a few pieces of Oxtail at a time to brown and seal on all sides and set aside. Repeat until all the Oxtail pieces have been sealed.

5. Add the sealed Oxtail back into the pot and add the Onion and Cinnamon and mix, let simmer for about 2 minutes.
6. Now add the Garlic, Bayleaf and Rosemary and mix and leave for another 2 minutes.
7. Add the Vinegar, Red Wine, Brown Sugar and Stock into the pot and stir, cover and simmer for about 5 minutes.
8. Add the Tomatoes and the diced Celery to the top of the meat and allow to simmer covered for another 5 minutes.
9. Cover the pot with tin foil, shiny side down and seal the pot so no steam escapes. put on the lid and place in the middle rack of the oven and let it slow cook for 2 hours.
10. Remove from oven, stir gently, cover and place back in the oven for another 2 hours.
11. If the meat is not as tender where it falls off the bone, let it cook for a little longer as ovens would differ.

12. Let it cool completely and place in the fridge if you are to serve it the following day.