Oxtail Stew
This dish requires long, slow braising. The recipe also works well in a potjie.
This dish requires long, slow braising. The recipe also works well in a potjie.
You need (for 6 people)
• 2 tablespoons olive oil
• 1,5 kg oxtail, trimmed of excess fat
• salt and freshly ground black pepper, to taste
• 1 big onion, chopped
• 2 carrots, finely chopped
• 1 or 2 celery stalks, chopped
• 2 garlic cloves, bruised
• 1 red chilli, seeded and chopped
• 1½ cup beef stock
• 1½ cup red wine
• 1 bouquet garni
• the peel of one orange, cut into a long strip
• 4 teaspoons tomato paste
Here’s how
1. Brown the meat. Heat the olive oil in a big pot and fry a few pieces of oxtail at a time until brown. Scoop the meat onto a plate when it’s done and season to taste with salt and black pepper.
2. The veggies’ turn. Stirfry the onion, carrots, celery and garlic in a pot over a low heat. Put the lid on and let the veggies “sweat” for a while. Be careful not to overdo them. Add the chilli.
3. All together now. Heat the stock and red wine together in a separate pot until it boils. Scoop the meat into the pot with the vegetables and add the stock and wine mixture until the meat is almost covered. Add the bouquet garni, orange peel and tomato paste and heat to boiling point. Turn down the heat, put on the lid and simmer for 2½-3 hours. The meat should be very tender, but shouldn’t fall off the bones.
4. Be patient. Take the pot off the heat, remove the lid and let it cool. Put the pot in the fridge overnight so the fat on top can solidify.
5. Dinner time, finally! Scoop off the fat, remove the herbs and orange peel, and slowly reheat the stew. Serve with rice, crushed wheat or freshly baked bread.
Other recipes to try out:
Oxtail potjie
Lamb shank potjie
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