Braising oxtails makes the bone-picking eating easier. The meat simply falls away.
Sear off the oxtails and put aside. In the same pan, saute a selection of the following: diced onions, carrots, celery, red pepper, parsnips, potatoes, swedes, turnips, kumara, garlic and chopped tomatoes. Simply choose what you have on hand.
2 Place the oxtails and the vegetables into a roasting dish or large casserole.
3 Deglaze the pan with beef stock and swirl in a bit of tomato paste. This should be quite liquid. If your beef stock is thick add some water. Season well and cover the tails and vegetables with this.
4 Cover with tin foil and cook until tender.
Serve this soupy braise with bread. Remember to put a bowl on the table for the bones.