carrots, peeled and thinly sliced
1 large onion, sliced
cloves garlic, crushed
Salt and freshly ground black pepper to taste
A packet of beef and rosemary dry cook in sauce
Peppers( green, red and yellow)
Brown the oxtail pieces all over in a drizzling of hot oil in a pot. Lift them out and set aside.
In the same pot, toss in the carrot, onion over medium heat until tender.
Add garlic, thyme, bay leaves , salt and black pepper and tomato sauce. Then add water
Cover with a lid and simmer slowly for 2 ½ – 3 hours. The meat should be very tender, but not quite falling off the bone. Add the peppers and the dry cook in sauce and simmer.
Credit: Portia’s Catering