850 g oxtail, cut into joints
15 ml oil
6 pickling onions, peeled
150 ml red wine
1 cloves garlic, crushed
5 ml parsley, chopped (2ml dried)
5 ml rosemary, chopped (2 ml dried)
6 baby carrots, peeled
300 g mushrooms, quartered
4 baby potatoes, peeled
1 packet Rocyo Rich Oxtail Packet Soup
100 ml frozen peas
Preheat the oven to 160ºC. Brown the oxtail in batches, in hot oil, in a small casserole. Then brown the pickling onions, and set aside.
Return the oxtail to the casserole, add the red wine, garlic, parsley, rosemary, and 800ml water. The oxtail must be completely submerged in liquid. Cover the casserole, and place in the oven for 1 hour.
Add the pickling onions, carrots, mushrooms and potatoes and cook for another 45…
