Name: Oxtail stew with olives
Total time: 3 h 30 min
Ingredients: 2 oxtail, cut into 5cm sections; 120g of lardons; 1 large onion, sliced; 2 garlic cloves, crushed; 1.4l beef stock; 800g of tinned chopped tomatoes; 300ml of dry white wine; 4 bay leaves; 1 bunch of thyme, small; 1 tbsp of caster sugar; 1 tbsp of olive tapenade; 24 Kalamata olives; 2 tbsp of red wine vinegar; 3 tbsp of olive oil; vegetable oil; salt; pepper

Oxtail stew with olives

by Martin Wishart

Ingredients

Fresh Meat

2 oxtail, cut into 5cm sections
120g of lardons

Fruit & Vegetables

1 large onion, sliced
2 garlic cloves, crushed

Beverages

300ml of dry white wine

Salad & Fresh Herbs

4 bay leaves
1 bunch of thyme, small

Oils & Vinegars

1 tbsp of olive tapenade
2 tbsp of red wine vinegar
3 tbsp of olive oil
vegetable oil

Delicatessen

24 Kalamata olives