* 1 kg (2.25 lb) Oxtail, sliced into pieces
* 2 Carrots, scrubbed, 1 quartered, the other sliced
* 2 Onions, peeled, 1 chopped, 1 quartered
* 1 Bouquet garni for beef, take your pick!
* 4 tablespoons Olive oil
* 50 g Pork Fat, smashed with a rolling pin
* 1 clove of Garlic, peeled and smashed under a knife
* 175 ml (6 fl oz) Dry white wine or Sherry
* 750 ml (1.25 Pints) Passata di pomodoro or canned plum tomatoes, chopped.
* 4 Celery hearts, cut into moons
* 200 ml Beef stock
* 75 g Raisins
* A little nice vinegar (cider,sherry etc)
* Sea salt and Freshly ground black pepper
* Chopped parsley to garnish

===Method===
* To a large pan of Boiling Salted water, add the Oxtail, 1 quartered Carrot, 1 quartered Onion, the Bouquet garni and a grind of Pepper
* Bring this back to the Boil and then reduce the heat and Simmer for 1 hour
* In large heavy frying pan or wok, heat the Olive oil, Pork Fat and another grind of Pepper. Add the chopped Onion and the smashed Garlic. Heat until the garlic starts to turns Brown, then once it has flavoured the Oil, remove and discard it, leaving the onion in the pan
* Drain the Oxtail and reserve the stock for use with another recipe, add to the Oil and Brown it on all sides
* Pour in the Wine or Sherry, Deglaze the pan, scraping any goodness from the bottom. Heat until the wine evaporates
* Add the Passata and season to taste with Salt and Pepper
* Transfer everything from the frying pan to a large, lidded pan, cover and Simmer gently for 1 hour
* Add the chopped Carrot, Celery and Raisins and Simmer for another 45 minutes
* Check the liquid levels at this stage as it can easily dry out. Add a little more water if needed. Check for seasoning. I found a little sherry vinegar added at this stage rounded the flavours nicely here.

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