Method

Trim the fat from the oxtail pieces . Cover with cold water and bring to a boil.  When boiling, lower heat to a fast simmer and cook for 10 oil minutes. Skim as tails cook. Remove oxtails with a slotted spoon and set stock aside.

Chop the lard, half of the celery, and cook with garlic, onion and carrot, salt, and pepper. Cook until lightly brown and then add the oxtail to lightly brown. Stir in wine, tomatoes, bay leaf, cinnamon and nutmeg. Simmer on top of the stove a gentle simmer for 1 hour. Add ladles of stock if necessary.  When oxtails are tender remove it and keep aside.

Cook remaining celery in boiling water until still crispy.

Strain the sauce oxtails are cooking in.  De-grease and taste for seasoning. Return oxtails to sauce and bring back to simmer.  Add to the oxtail.

Contributor: two blonde ladies

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