1kg oxtail
1 large onion chopped
or 3 big leeks or 4 small ones thinly sliced
2 carrots peeled and sliced
4 celery stalks sliced
1 punnet mushrooms sliced
Freshly chopped garlic (you decide on the quantity. I like lots)
Olive oil for frying
2 tbls vegetable stock powder
3 tomatoes, skin removed and grated (or 1 box of crushed tomatoes)
1 cup good quality red wine
6 – 8 twigs of fresh thyme
Ground black pepper to taste
Himalayan salt to taste


300g cauliflower florets
1 tbls butter
Ground black pepper to taste
Himalayan salt to taste


Oxtail – Brown the meat in a little olive oil. Remove from pressure cooker. Sauté onions, leeks and garlic on a medium to low heat for a few minutes. Add the meat back to the pot. Add ground black pepper, fresh thyme and a little Himalayan salt. Mix well. Add all the vegetables and mix. Sauté for a few minutes. Add wine, tomatoes and stock.  Mix well. Pressure cook for two hours.

The meat should be falling off the bone once it is done. Remove the meat from the pot with a slotted spoon and place it in a casserole dish. Reduce the liquid on a medium heat to form a delicious thick sauce. Pour the sauce over the oxtail. Serve with vegetables of choice and caulimash

Caulimash – Steam the cauliflower until soft. Using a stick blender, blend the cauliflower until smooth. Add the rest of the ingredients and stir well. You can add garlic too before blending and herbs of your choice afterwards e.g. chives and parsley.

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