Cooking Time – 8 hours in slow cooker – Serves 6
1 kg Oxtail
2 tbsp flour
2 tbsp olive oil
8 rashers of diced bacon
1 large chopped onion
2 celery sticks
4 medium carrots chopped
150g chopped mushrooms
1/2 cup red wine
1 1/2 cup beef stock
1 bay leaf
2 sprigs thyme
1 tbsp tomato paste
2 tbsp fresh chopped parsley
Place the oxtail pieces in a large mixing bowl or bread board and cover the pieces thoroughly with flour.
Place a large pot on the stove and add the olive oil. Allow to the oil to heat up. Place the oxtail pieces in the pot and sear each of the sides until golden brown.
Remove and place the oxtail pieces in the slow cooker.
In the same pot on the stove, add the bacon pieces and cook for 5 min.
Add the bacon bits, tomato paste, celery, carrots, mushrooms, thyme, onions, beef stock, red wine and bay leaf to the slow cooker.
Turn the slow cooker on low heat for roughly 8 hours. You can stir the pot when its been cooking for about 4 hours if you want to.