It’s officially winter in South Africa, meaning it’s time for hearty soups and stews, warm desserts and comfort food. FOOD24 shared some classic comforting South African favourites with a new twist.
SOY sauce? In oxtail stew? It sounds weird, but we know you’ll love it.
12 servings Prep: 30 minsCooking: 3 hrs
Ingredients
250ml vegetable oil
5kg oxtail
500ml rice wine/vodka
500g shiitake mushrooms/brown mushrooms
30g star anise
10g cloves
10g fresh rosemary
10g fresh thyme
200g lemongrass — crushed
100g fresh ginger
50g chilli
250ml soy sauce
250g treacle sugar — brown
200g lime — zest only
2l stock — beef
Method
Heat a deep pot, and add the oil.
Once hot, throw in the oxtail.
Add the rice wine and allow it to simmer for a few minutes to burn off the alcohol.
Wait until it reduces to a thick syrup.
Throw in the mushrooms and the rest of the ingredients except the stock.
Stir, and allow it to brown a bit.
Pour in the stock, and reduce the heat to low and leave to simmer for 3 hours.
With a ladle, scoop off the fat and scum that will bubble to the surface every half hour.
If the stock reduces too much, add more.
Note: This recipe tastes better the next day, after it has rested in a fridge.
