How to Cook Oxtail

2 tbsp rice bran oil, for frying
2 kg oxtail pieces
½ cup flour
½ tsp SIDS CRAZY SALT
6 baby onions, halved
1 bunch baby carrots, peeled
2 celery sticks, cut into small chunks
2 leeks, sliced
4 garlic cloves, chopped
1 chilli, chopped
1 tbsp raw bush honey
2 tbsp cornflour
2 tbsp beef stock powder or 3 OXO cubes
2x 400 g tins tomatoes, peeled & chopped
2 bay leaves
2 fresh thyme sprigs
2 fresh rosemary sprigs
250 ml red wine
SIDS SALT & PEPPER
Creamy mash potato & chopped parsley, to serve
Beef stock as required

Heat the oil in a large, non-stick frying pan over a high heat.
Coat the oxtail pieces in a mixture of SIDS CRAZY SALT and flour then fry, in batches, for 3-5 minutes until browned. Transfer into the slow cooker bowl. Add the remaining ingredients to the slow cooker bowl and stir gently to combine. Add beef stock as required.
Cover and cook on the LOW setting for 10 hours, or on the HIGH setting for about 7 hours. The meat should be falling off the bone when it’s done. If the sauce is still watery, add a few tablespoons of cornflour paste to thicken it up before serving then season to taste with SIDS SALT & PEPPER​.
If you don’t have a slow cooker, you can brown your meat in a cast iron cocotte, add all of the ingredients and let them simmer for a good 10 minutes. Place the cocotte into the oven at 140°C for approximately 3 hours until the meat is ridiculously soft.
Serve hot with creamy mash potato and a sprinkling of chopped parsley.
Minimal fuss and all the flavour. That’s slow cooking for you.