Ingredients:
2 onions, chopped
2 cloves garlic - crushed
Olive oil
1 kg oxtail pieces, as lean as possible
10 slices of bacon cut into 2.5cm
3 carrots cut coarsely
4 large leek coursely cut
2 large onion, chopped coarsely
20 Brown mushroom, quartered
250 ml red wine
1 litre beef or vegetable stock
1 tin tomato puree
2 tbs flour
2 tsp mixed herbs
1 tsp salt
1 tsp paprika
1 tsp coriander
1-2 bay leaves
1 tsp course ground black pepper
1 sprig parsley, chopped
1 tbs chives, chopped
Direction:
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 about 3 tablespoon of olive oil in a large flat-bottomed potjie or heavy bottomed pan and sauté bacon pieces.
Remove bacon, add the oxtail to the pot and brown in the bacon fat. When each piece is browned all over, remove and drain on paper towels while keeping warm.
Retain seasoned flour left in the bag in case you need to thicken the stew later.
Add onion and garlic and fry for a few minutes until just turning brown. Return the oxtail and bacon to the pot and add the mixed herbs, bay leaf, peppercorns, garlic, tomato puree, beef stock and red wine.
Cover the pot and cook slowly on a very low heat for 4 hours. One hour before serving, add the remaining carrots and mushrooms , leek and continue cooking slowly, without stirring.,
If you want a thicker sauce, stir in some cornstarch mixed with cold water just before serving over rice . When ready, sprinkle chopped chives and parsley over the stew and serve on a bed of rice.
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