this makes a thick tomato based stew that is served with steamed rice. Great cold winter stew with lots of fat to supply plenty of energy.

Ingredients:
4 or 5 pieces of oxtail
1 can of diced tomatoes
1 can of tomato paste diluted with 1 can of red wine and mixed well
3 large carrots, peeled and rough chopped in large chunks
4 celery spears chopped
1 large white onion chopped large chunks
4 garlic cloves
Basil, oregano, rosemary, marjoram, 2 bay leaves, salt and pepper
Coconut oil

In a large stock pot heat up coconut oil on med-high heat. Sear the oxtail on both sides, remove and set aside. Add onions and sauté until well sweated. Add garlic (roughly chopped in chunks), carrots and celery. Sauté for a few minutes until veg becomes fragrant. Add spices and mix well. Replace the oxtail, reduce heat to med low. Pour diced tomatoes and tomato paste and red wine mixture over the top plus one can of water from the diced tomato can. Mix it up well then let it stew on low heat for several hours adding water or red wine to desired consistency.

I serve it over steamed rice with a dollop of sour cream or cottage cheese on top.