Yesterday I pan fried the oxtail until it was sealed on the outside. I then fried up some diced celery, onion, garlic and carrots, added the meat back in and covered it up with some beef stock. I added some thyme and some rosemary and let the whole lot simmer for four hours.
I left it in the fridge to cool overnight, and then this afternoon I topped it up with a bit of water and a glass of red wine, simmered it for another half an hour. Then I made some rosemary and garlic doughballs (dumplings) and added that in for last 5 minutes or so. It was good. And the house smelled so nice while it was all cooking.
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