Halal Beef Oxtail Stew

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 3 to 4 hours

Ingredients:

1 kg Halal beef oxtail, cut into pieces
2 tablespoons olive oil
2 large onions, chopped
4 cloves of garlic, minced
2 carrots, peeled and chopped
2 stalks of celery, chopped
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
400g can chopped tomatoes
500ml beef stock (ensure it’s Halal)
250ml red wine (for a Halal version, substitute with non-alcoholic red wine or additional beef stock and a tablespoon of vinegar)
Salt and freshly ground black pepper, to taste
Fresh parsley, for garnish

Brown the Oxtail: Heat the olive oil in a large, heavy-based pot over medium-high heat. Add the oxtail pieces and brown on all sides. You may need to do this in batches. Remove the oxtail and set aside.
Sauté Vegetables: In the same pot, add the onions and garlic, cooking until softened. Add the carrots and celery, and cook for a few more minutes.
Deglaze: Pour in the red wine (or substitute), scraping up any brown bits from the bottom of the pot.
Simmer: Return the oxtail to the pot. Add the chopped tomatoes, beef stock, bay leaves, thyme, and paprika. Season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 3 to 4 hours, or until the meat is tender and falling off the bone.
Serve: Discard the bay leaves. Adjust seasoning if necessary. Garnish with fresh parsley before serving.