Oxtail stew with olives

PT3H30M

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Ingredients

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1
Over a medium heat, sauté the lardons, onion and garlic in the olive oil in a large casserole pot until the onion is lightly browned
2
In a frying pan, warm a little vegetable oil until very hot, then season the oxtail with salt and sauté until golden brown
  • vegetable oil
  • 2 oxtail, cut into 5cm sections
  • salt
3
Add the sautéed oxtail, stock, tomatoes, wine, bay leaves, thyme, sugar and a good pinch of salt to the casserole pot
4
Bring to the boil, partially cover the pot with a lid, then reduce the heat and leave to simmer for 2 hours, occasionally skimming off any fats that rise to the surface
5
Stir in the olive tapenade and continue to simmer for another hour until the meat easily comes away from the bone
6
Add the Kalamata olives, season with salt and pepper, then finally add the red wine vinegar
  • 24 Kalamata olives
  • 2 tbsp of red wine vinegar
  • pepper
  • salt
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