Oxtail Chilli Bowl Recipe - PROVENIR

Ingredients

• 3 kg Ox tail cut into 5-7cm wide pieces
• 2 tsp Olive oil extra virgin
• 500 ml Salt-reduced beef stock
• 2 x 400 g tin Tomatoes crushed
• 400 ml Tomato passata
• 2 tbsp Mexican chilli powder
• 1 tbsp Paprika
• 4 cloves Garlic crushed
• ½ tsp Sea salt
• ½ tsp Black pepper cracked
• 400 g tin Cannellini beans rinsed
• 400 g tin Borlotti beans rinsed
• 125 g Light tasty cheese finely grated
• 4 tbsp Low-fat Greek yoghurt
• 2 Ripe avocados sliced
• Pickled jalpenos to serve
• ½ bunch Coriander leaves to serve