Ingredients
2 kg oxtail pieces
½ tsp SIDS CRAZY SALT
2 tbsp plain flour
2 tbsp rice bran oil
8 rashers thick-cut bacon, diced
8 small red potatoes, cut in half
1 large onion, coarsely chopped
2 sticks celery, coarsely chopped
4 carrots, coarsely chopped
250 g button mushrooms, halved
½ cup red wine
1½ cups beef stock
1 bay leaf
2 sprigs fresh thyme
1 tbsp tomato paste
2 tbsp coarse chopped flat-leaf parsley
Directions
Season oxtail with SIDS CRAZY SALT. Coat pieces in flour, shaking off excess.
Heat oil in a large frypan over medium-high heat. Cook oxtail for 3 minutes on each side until browned. Transfer to a 5 litre slow-cooker. Add bacon to same pan and cook, stirring constantly for 5 minutes until crisp then add to oxtail.
Add vegetables, wine, stock, bay leaf, thyme and tomato paste to slow-cooker. Cover with lid. Turn slow-cooker on LOW. Cook for 8 hours until oxtail is tender. Stir in parsley just before serving.
