|Oxtail||1 Large, cut up|
|Seasoned flour||3⁄4 Cup (12 tbs)|
|Oil||30 Milliliter (2 Tablespoon)|
|Onions||2 , peeled and sliced|
|Garlic||2 Clove (10 gm), crushed|
|Carrots||2 Large, peeled and sliced|
|Celery stick||2 , scrubbed and sliced|
|Canned peeled tomatoes||14 Ounce (1 Can, 396 Gram)|
|Tomato puree||15 Milliliter (1 Tablespoon)|
|Stock||1 Pint (600 Milliliter)|
|Freshly ground black pepper||To Taste|
Trim the oxtail of excess fat and coat the pieces in seasoned flour.
Fry in the oil until evenly browned all over.
Transfer to a large ovenproof casserole.
Fry the onions and garlic in the same oil until lightly coloured then add to the casserole with the carrots, celery, tomatoes, tomato puree, stock, oregano and plenty of seasonings.
Cover tightly and cook in a warm oven for 3 hours.
If possible, cool and chill overnight in order to remove the layer of fat easily.
If not, spoon off all the fat from the surface before continuing.
Add the olives, taste and adjust the seasonings and return the casserole to the oven for another hour before serving.