Directions

1. Lightly salt and pepper ox tail and brown the meat on all sides in a oven pot with tallow or grass fed butter over a high heat.

2. Add rosemary and thyme near the end of this process while heat is still high.

3. Add red wine to deglaze and keep heat high for 2 minutes before removing from the heat.

4. Add garlic, red onions, sweet potatoes (cut into rough chunks) and apple cider followed by a pouch of Bone Broth and bay leaves.

5. Top up the pot to near the top with filtered water.

6. Place in oven at 170 degrees for 1.5 hours.

7. Reduce heat to 100 degrees for four hours and then reduce heat again to 70 degrees until meat falls off bone.

8. Thirty minutes before serving add the mangetout. Add parsley to serve.