Over a medium heat, sauté the lardons, onion and garlic in the olive oil in a large casserole pot until the onion is lightly browned a. 4 7 grams of lardons

b. 1 large onion, sliced

c. 2 garlic cloves, crushed

d. 3 tbsp of olive oil

In a frying pan, warm a little vegetable oil until very hot, then season the oxtail with salt and sauté until golden brown a. vegetable oil

b. 2 oxtail, cut into 5cm sections c.salt

Add the sautéed oxtail, stock, tomatoes, wine, bay leaves, thyme, sugar and a good pinch of salt to the casserole pot a. 3 pints of beef stock b. 1340 grams of tinned chopped tomatoes c. 2/3 pint of dry white wine

d. 4 bay leaves

e. 1 bunch of thyme, small

f. 1 tbsp of caster sugar

g. salt

Bring to the boil, partially cover the pot with a lid, then reduce the heat and leave to simmer for 2 hours, occasionally skimming off any fats that rise to the surface

Stir in the olive tapenade and continue to simmer for another hour until the meat easily comes away from the bone a. 1 tbsp of olive tapenade

Add the Kalamata olives, season with salt and pepper, then finally add the red wine vinegar a. 24 Kalamata olives

b. 2 tbsp of red wine vinegar

c. pepper

d. salt