Ingredients

2 oxtails

2 onions, chopped

3 potatoes, thickly cubed

425 g (16 oz) can canned tomatoes

1 tablespoon tomato paste

2 tablespoons oil

bay leaf

bouquet garni

2 cups chardonnay (white wine)

3 gloves garlic

seasoned flour

fresh chopped parsley

Method

As oxtails are quite fatty, this recipe is best made by cooking a day ahead and placing in refridgerator overnight to allow fat to be easily removed before reheating. 

Remove any excess fat from oxtails. Toss and coat in seasoned flour. Fry pieces in oil to brown. Fry onion. Place both meat and onion in slow cooker.

Add  chardonnay, bay leaf, parsley, garlic, tomato paste, potatoes and enough water to cover ingredients.

Top with tomatoes and cook on  Low for 10 – 12 hours or on High for 5-6 hours. Skim off excess fat.

Blend 1 tablespoon flour with 1 tablespoon butter, drop little balls of mixture into the slow cooker.

Cover, bring to boil and allow sauce to thicken.  Sprinkle with chopped parsley to serve.

Serves 6