500 gr Ox tails
3 Tblsp olive oil
¼ seasoned flour (celery salt, pepper, paprika, meat tenderizer, BBQ spice, Italian herbs)
3 Onions sliced
Tray of brown mushrooms sliced
1 beef stock cube1
1 tsp fennel
1 tsp fenugreek
1 tblsp garlic/ginger paste
1 cup boiling water
4 Tblsp Worcestershire sauce
1 sachet tomato paste
A few sprigs thyme
2 bay leaves
4 potatoes halved, then quartered
3 zucchini sliced into rings
Freshly cracked black pepper
Coat ox tails in seasoned flour.
Heat pan on high and add olive oil.
Add ox tails and seer all over till browned.
Add onions to pan and fennel and fenugreek and fry till onions golden and brown, add garlic ginger and fry 30 seconds.
Add oxtail to slow cooker, add onion mixture.
Add worcestershire sauce, beef stock, boiling water and tomato paste, bay leaves and whole sprigs of thyme. Cook on high for 5 hours.
Stir Pot sprinkle bisto gravy, layer vegetables with a grinding of black pepper in between.
Cook a further 2 hours.
Discard thyme sprigs and bay leaves before serving with rice, and salad.
Prepared, tried and tested: Melanie Kramar