Apricot and tomato oxtail stew – Food & Home Magazine

Ingredients

• 30ml (2 tbsp) canola oil
• 1 onion, peeled and finely chopped
• 2 garlic cloves, peeled and crushed
• 2 carrots, peeled and diced
• 2 celery stalks, finely sliced
• 1kg oxtail
• 2 x 400g tins chopped tomatoes
• 250ml (1 cup) rosé
• 250ml (1 cup) beef stock
• 1 bay leaf
• 200g cherry tomatoes
• salt and freshly ground black pepper, to taste
• 200g Turkish dried apricots
• gremolata, to garnish (see Cook’s tip)
• cooked rice, to serve (optional)