Oxtail Stew South African Style

Oxtail Stew Ingredients:
1 good pinch of Sea Salt
Your favourite food spice/seasoning
2kgs Oxtail
1 cup of flour
Olive oil
1 cup of chopped onion
1 cup of chopped celery
1 cup of chopped carrot
4 chopped garlic cloves
2 fresh Thyme sprigs or 1 to 1½ teaspoon dried Thyme
3 Bay leaves
1 cup of dry white wine
400g of chopped tomato
2 cups of beef stock
60ml of brown sugar (white sugar is also okay)
1 handful of flat leaf fresh parsley

1) Season the oxtail with salt and pepper
2) Add the flour to a bowl and toss the oxtail in the flour until it is lightly coated in flour
3) Add olive oil into a sauce pan, heat the oil, place the oxtail into the saucepan and thoroughly brown the oxtail
4) Remove the oxtail from the saucepan and place it to one side
5) Lower the heat of the cooker plate, remove the excess oil from the saucepan, add a pinch of salt, your favourite seasoning, the vegetables and herbs (except for the fresh parsley), the white wine and the beef stock into the saucepan and allow them to cook for about 15 minutes. If you are using frozen vegetables cook until the vegetables are defrosted and then cook for another 5 or 10 minutes. If you do not wish to cook with wine, replace the wine with an extra cup of beef stock
6) Add the oxtail back into the saucepan, making sure that there is enough liquid in the saucepan so that the food will not stick to the bottom of saucepan
7) Check regularly and add more water if necessary.
8) Cover the saucepan with its lid and allow to simmer for 4 to 5 hours or until the meat is tender and falls off of the bone
9) While cooking, the ingredients should reduce into the water and form a sauce. The sauce can be thickened using cornflower if wished.
10) Add the fresh parsley into the saucepan, taste the food, adjust the seasoning if necessary by adding more salt, pepper and your favourite seasoning

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