I put both together and this is the result!
Now I realise I should have spent more time on the presentation of the finished product, but I was too busy thinking about eating it!!
3 decent sized sections of oxtail (about an inch thick).
1/2 bottle of hearty red wine (The other half is chef's perk).
1 large carrot, roughly chopped.
2 sticks of celery, roughly chopped.
1 large leek or onion, roughly chopped.
2-3 fresh tomatoes, roughly chopped (again!).
1 bulb of garlic
Step 1: Preparing the Oxtail
Step 2: Veg Prep! Getting the Flavours Right From the Holy Trinity.
Once it's softened slightly, remove it from the pan and put it in an oven proof dish with a lid.
Step 3: Brown Off the Oxtails.
There's an old chef's saying
"if it's brown it's cooked, if it's black it's f*****"
Once browned, pop them on top of your softened veg.
Step 4: Deglaze the Pan and Start the Braising!
Step 5: Three Hours Later!!
Step 6: Bringing It All Together!
We need to pic off all the meat from the oxtail, put it in with the cooking liquor and reduce it down. It will make a lovely thick tasty sauce from all the gelatin from the oxtail.
This is where you put your gnocci on too, if you've made fresh, they take second to cook.
Step 7: The Aftermath
Since this instructable was published in maybe 2007(?) Greg has gone onto far greater things - than doing my washing up. This painting by Greg has been nominated for the national portrait contest http://portfolio.kapka.co.uk/images/misc/ebminframe.jpg