Method:

• Rub oxtail with brown onion soup powder, salt and pepper
• Brown oxtail and onion in pork lard or beef dripping
• Add stock, red wine, cloves and bay leaves and simmer for 2 hours
• Add tomatoes, carrot, mushroom and simmer for another hour
• Thicken if necessary with brown onion soup, Maizena or flour
• Serve on rice or sweet potato mash