Potato and Oxtail Tart

• 1 oxtail cut into chunks
• 1 tablespoon olive oil
• 1 large onion</

Brown the oxtail in the olive oil in a frying pan, and transfer the pieces to a flameproof casserole. Peel and slice the onion, and lightly brown it too, before transferring to the casserole. Tuck in the bay leaves. Pour the red wine into the frying pan, and bring to the boil, scraping up any caramelized cooking juices stuck to the bottom of the pan. Pour over the oxtail.

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