Spanish Ox Tail Stew

Ingredients:

• 1 kg grass fed Ox Tail
• 4 carrots, diced
• half celery root, diced
• 2 onions, diced
• 5 garlic cloves, minced
• 6 tbsp olive oil
• 3 bay leaves
• 4 tomatoes, diced
• 1 litre beef stock
• 500 ml dry red wine
• 6 tbsp balsamic vinegar
• 1 tbsp sugar
• 1 tbsp dry thyme
• salt and pepper

Method:

• Brown the Ox Tail on all sides in oil.
• Add onion and sweat for 2-3 mins, then add garlic, carrots and celery.
• Add tomatoes, wine, beef stock, sugar and balsamic vinegar. Bring to boil to de glaze pan.
• Place browned Ox Tail into bottom of slow cooker and add tomato mixture over the top.
• Cook on low for 4-6 hours. Remove Ox Tail and blend liquid to create soup.
• Place Ox Tail into bowl pour over soup.  Can be served with pasta or rice