Oxtail stew with olives



  1. Over medium heat, sauté the onion, and garlic in the olive oil in a large casserole pot until the onion is lightly browned
  2. In a frying pan, warm a little vegetable oil until very hot, then season the oxtail with salt and sauté until golden brown
  3. Add the sautéed oxtail, stock, tomatoes, wine, bay leaves, thyme, sugar and a good pinch of salt to the casserole pot
  4. Bring to the boil, partially cover the pot with a lid, then reduce the heat and leave to simmer for 2 hours, occasionally skimming off any fats that rise to the surface.
  5. Stir in the olive tapenade and continue to simmer for another hour until the meat easily comes away from the bone
  6. Add the Kalamata olives, season with salt and pepper, then finally add the red wine vinegar