2 tablespoons plain flour
2 tablespoons olive oil
1 brown onion, chopped coarsely
2 large potatoes, chopped coarsely
2 cloves garlic, crushed
400g can crushed tomatoes
1 cup (250ml) veal stock
1 cup (250ml) water
4 sprigs fresh thyme
2 bay leaves
4 medium tomatoes (600g), chopped coarsely
Preheat oven 160º
Coat oxtail in flour, shake off excess. Heat half of the oil in large casserole dish, cook oxtail, in batches, until browned all over.
Heat remaining oil in same dish, cook onion and garlic, stirring, until onion softens. Return oxtail to dish, undrained tomatoes, stock, potatoes, water, and herbs, cook, covered, in oven about 3 hours or until oxtail is tender. Stir in chopped tomato.