Oxtail with Whole Onions

• 1 jointed oxtail
• salt
• freshly milled pepper
• 1 bay leaf

Oxtail needs long, slow cooking to make it really tender and it is ready when the meat falls away from the bones.

Wipe the oxtail and place in a large saucepan. Cover with cold water, add a good seasoning of salt and pepper, and the bay leaf. Bring up to the boil, skim away any froth that appears on the top of the water, cover with a lid and then simmer gently for 2 hours.

Peel