Sunday, 8 December 2013

Traditional South African Oxtail Stew

Oxtail (rundstaart) is inexpensive, nourishing and rich fatty meat, perfect for winter.  It needs a long low cooking time but the end result is well worth it. This is my mom's recipe.  Here we go ...

2 tbsp flour
1 tsp salt
1 tsp pepper
2 tbsp olive oil
1 kg oxtail
2 onions, thinly sliced
3 carrots, chopped
3 cloves garlic, minced
2 tomatoes, quartered
2 bay leaf
1 tbsp fresh thyme
1tsp sugar
1 cup water
1 cup red wine

Pre heat oven to 160'c
Place flour, salt and pepper in a plastic bag, free of holes
Add meat and tie a knot in the bag
Shake bag in all directions to cover meat with flour mix
Remove meat and discard bag
Heat oil in a pot and brown meat in batches for 5 min turning all the time
Transfer to a deep casserole dish
Add a little oil and fry onions and carrots until lightly browned in same pot
Add garlic, tomatoes, bay leaf, thyme, sugar, water and wine and heat through for 5 min
Pour over meat
Cover casserole tightly and cook for 3 hrs or until tender

Enjoy a good glass of red with it ...