|Olive oil||3 Tablespoon|
|Streaky bacon||1⁄4 Pound (100 Gram / 4 Ounce)|
|Garlic clove||1 Small, peeled and chopped|
|Onion||1 Large, peeled and chopped|
|Oxtail||3 Pound, cut into pieces (1.5 Kilogram)|
|Dry white wine||1⁄2 Pint (300 Milliliter / 1 1/4 Cups)|
|Canned tomatoes||16 Ounce, drained and chopped (1 Large Tin)|
|Water||1⁄4 Pint (150 Milliliter / 2/3 Cup)|
|Freshly ground black pepper||To Taste|
|Fresh thyme sprig||2|
|Freshly chopped parsley||1 Tablespoon|
|Celery sticks||4 , coarsely chopped|
Heat olive oil in a large casserole, and gently try bacon until brown.
Add garlic and onion, and cook until golden.
Turn up the heat, and add oxtail pieces, browning them on each side.
Pour in wine, and allow to boil for 2 min.
Then add tomatoes, water, salt, pepper, bay leaf, thyme, and parsley.
Bring to the boil, then cover and simmer in a moderate oven, 180°C/Gas Mark 4/350°F, for 2 hr.
Add chopped celery, and stir in well.
Cover and cook for a further 30 min.
Skim off as much fat as possible, and serve straight from the casserole.