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1. Choose a bright, lean oxtail [it will feed three]. Have it jointed.
Remove excess fat and soak in cold water for 90 minutes.
Dry and roll in seasoned flour.
Fry pieces for 2 - 3 minutes in oil.
Then fry one chopped onion until golden
2. Heave the oxtail and the onions into a casserole with a well fitting lid.
Add 6 fluid oz dry white wine [ red is OK], a bay leaf and a clove of crushed garlic.
Add enough water to just cover it.
Cook, covered, in a moderately cool oven until tender [about three hours].
3. Skim off the fat
Add either -
½ lb black olives, or
¾ lb skinned tomatoes
4. Cook in a moderately cool oven for a further hour.
Serve:
The tomato version with mashed potato
The olive version with plain rice