Oxtail Stew Recipe - Great British Chefs

Ingredients

• 2 oxtail, cut into 5cm sections
• 120g of lardons
• 1 large onion, sliced
• 2 garlic cloves, crushed
• 1.4l beef stock
• 800g of tinned chopped tomatoes
• 300ml of dry white wine
• 4 bay leaves
• 1 bunch of thyme, small
• 1 tbsp of caster sugar
• 1 tbsp of olive tapenade
• 24 Kalamata olives
• 2 tbsp of red wine vinegar
• 3 tbsp of olive oil
• vegetable oil
• salt
• pepper