What you will need:
- 2
onions, finely chopped
- 2
cloves garlic
- Olive
oil
- 1
kg oxtail pieces, as lean as possible
- 3
carrots
- 1
small butternut
- 1
tin cherry tomatoes or whole peeled tomatoes
- 250
ml red wine
- 1
litre beef or vegetable stock
- 2
tbs flour
- 2
tsp mixed herbs
- 1
tsp salt
- 1
tsp paprika
- 1
tsp coriander
- 1
tsp course ground black pepper
- 1
sprig parsley, chopped
- 1
tbs chives, chopped
What to do:
·
Put flour, salt, paprika, coriander and pepper into a plastic
bag and toss together with oxtail pieces so the meat is evenly coated.
·
Heat a generous glug of olive oil (about 3 tbs) in a large
flat-bottomed potjie. Add onion and garlic and fry for a few minutes until just
turning brown.
·
Add the floured oxtail and brown all over. Retain seasoned flour
left in the bag in case you need to thicken the stew later.
·
Once the meat is sealed, add red wine, mixed herbs and half the
stock. Cover the pot and cook slowly on a very low heat for three hours.
·
Every so often, check to see that there’s enough fluid and add
stock to prevent it drying out. The meat should be covered but not drowned.
·
After three hours, add the veggies and cook for another hour
until they’re soft and beginning to disintegrate into the gravy.
·
Keep checking to ensure there’s enough moisture. When ready,
sprinkle chopped chives and parsley over the stew and serve on a bed of rice or
samp.
