Oxtail Stew (English)

• 3 Tbsp. olive oil
• 3 lbs. oxtail
• 4 onions
• 2 ribs celery
• 3 bay leaves
• 1 cup dry sherry
• 2 cups beef stock
• 8 thyme sprigs
• 1.5 lbs. cooked butter or lima beans (use tinned if you have to)

Pre-heat your oven to 350F.

Warm the olive oil in a deep-sided Dutch oven, place the oxtail pieces into the hot oil, and let the meat brown, turning each piece with kitchen tongs.

Peel and thickly slice the onions. Remove the oxtail from the casserole, then add the sliced onions and let them soften and turn golden, stirring them from time to time. Cut the celery into thin pieces then stir in with the onions and continue cooking. Add the bay leaves, then return the oxtail to the pan, followed by the sherry and then the beef stock.

Season with black pepper and a little salt, then tuck the thyme sprigs around the meat and bring to a boil. Cover with a lid, place in the oven and bake for two hours. About half way through the cooking time, turn each piece of oxtail over.

Lift the lid and add the beans (drained), distributing them among the meat. Replace the lid, and continue cooking for 30 minutes. Check the seasoning and serve with mashed potatoes, spooning the cooking juices and beans over as you go.