OXTAIL RAGU

• servings: 4

Ingredients

1 kg OXTAIL or BRISKET or beef ribs( brisket needs longer cooking 4-6 hrs meat and bones)

2 BACON RASHERS fine chop

1 CELERY STALK fine dice

1 CARROT fine dice

1 ONION fine dice

3 GARLIC

500ml REDWINE

2 x 400g CAN TOMS

| CUP CHICKEN STOCK

60g BUTTER 60mI OLIVE OlL

PARMESAN to serve

Directions

Heat butter and oil lightly brown meat, bacon, veg + garlic for 15 mins

Increase heat add wine simmer for 10 mins or until reduced by half.

Stir in tomatoes and stock, simmer covered 2hrs

Cool then pull meat off oxtail discard bones

Return meat, and reduce sauce til thick

Season with S&P