Red Wine Stewed Oxtail

In a large stockpot or pressure cooker, brown the onions, garlic and oxtail in a splash of olive oil.

After browning, add the red wine (and chicken stock if you need more liquid) until it just covers the oxtail.

Toss in the bay leaf, a good pinch of salt and freshly cracked black pepper.Bring to a boil, then reduce to simmer; cover.

If you are using a stockpot allow the oxtail to simmer for a few hours, or until the meat starts to fall easily from the bone.

If you are using a pressure cooker, cook for about 40 minutes.