Steps
- Heat a little vegetable oil in a heavy saucepan over medium-high heat. Brown 1kg of oxtail in batches, then remove. Cook 2 large chopped onions in the pan until soft.
- Add 1kg of blanched peeled chopped tomatoes and 800g of canned chopped tomatoes. Season with salt and pepper, return the oxtail, and cover.
- Cook over low heat for 3 hours. Add 2 large sliced sweet potatoes and 1 teaspoon of brown sugar. Cook for 30 minutes, until the sweet potatoes are tender and the meat pulls from the bone.