Oxtail potjie

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.