Step 1

Preheat the oven to 180°C / fan 160°C / 356°F / gas mark 4.

Step 2

Heat the oil over a high heat in a large oven proof pot.

Step 3

Brown the oxtail all over. It’s best to do it in batches. Set the oxtail aside.

Step 4

Continuing using the same pot, lower the heat and add the onions, stirring vigorously to soak up all the fats. Fry for about 3 minutes, or until softened and translucent.

Step 5

Add the garlic, carrots and celery to the onions. Stir fry for about another 5 minutes, sweating the vegetables.

Step 6

Add the tomatoes, and cook for another 5 minutes until a very chunky sauce forms.

Step 7

Tip the oxtail in with the vegetables and stir.

Step 8

Turn the heat up to high then pour in the red wine. Let it bubble for 3 minutes.

Step 9

Add the sherry and bay leaves, cook for another 2 minutes.

Step 10

At this point you have to check the level of liquid in the pot because you don’t want it to dry out while cooking. Add enough water that all ingredients are barely covered. Continue cooking until a bubbling point is reached.

Step 11

Place the lid on the pot and transfer to the oven.

Step 12

Cook for 1½ hours.

Step 13

Check the liquid level every hour or so and add a splash of water if required.

Step 14

Lower the temperature to 160°C / fan 140°C / 320°F / gas mark 3, add the parsley and stir, then cook for another 1½ hours.

Step 15

Fish out the oxtail and pieces of meat that fell off because it’s so tender. Set aside.

Step 16

Get a large bowl or pot and sieve the remaining contents. The goal is to separate the vegetables and bay leaves from the sauce.

Step 17

Give the vegetables a squeeze to get as much of the juices out as possible, then discard them. What you’ll be left with is a rich, dark and glossy gravy.

Step 18

Tip the oxtail back into the sauce, stir and gently reheat before serving.

Step 19

Serve immediately, with chunky potato wedges - tapas-style. Enjoy!