Nothing beats a hearty oxtail stew. Try this delicious recipe whether you’re using a traditional potjie or modern slow cooker.\r<\/p>\n\n\n\n
Ingredients:\r<\/p>\n\n\n\n
1 tbsp olive oil\r<\/p>\n\n\n\n
1 kg beef oxtail\r<\/p>\n\n\n\n
1 onion, finely diced\r<\/p>\n\n\n\n
2 to 3 garlic cloves, minced\r<\/p>\n\n\n\n
2 sprigs rosemary\r<\/p>\n\n\n\n
1 tin chopped and peeled tomatoes\r<\/p>\n\n\n\n
2 litres water or beef stock\r<\/p>\n\n\n\n
200 g white button mushrooms\r<\/p>\n\n\n\n
4 to 6 medium carrots\r<\/p>\n\n\n\n
50 g brown onion soup powder\r<\/p>\n\n\n\n
salt and pepper, to taste.\r<\/p>\n\n\n\n
Method:\r<\/p>\n\n\n\n
1. Add the oil to a large cast iron pot over medium heat and brown off the oxtail pieces. Once golden brown, remove from the pot and set aside. Add the garlic cloves and rosemary sprigs.\r<\/p>\n\n\n\n
2. Add the onion and allow to saut\u00e9 for 3-4 minutes. Add the browned oxtail pieces back to the pot and add the tinned tomato and beef stock. Make sure that the meat is fully covered by the liquid \u2013 top up with more if necessary. Place the lid on the pot and allow to cook for 2 \u2013 2\u00bd hours.\r<\/p>\n\n\n\n
3. Then add in the mushrooms and carrots and allow to cook for another 2 hours on low heat until the oxtail has softened and the vegetables are cooked through. Top up with more stock or water if needed.\r<\/p>\n\n\n\n
4. Mix the brown onion soup with 3 Tbsp of water before pouring into the stew. Allow the soup to thicken up the sauce. Season well with salt and pepper before serving.\r<\/p>\n\n\n\n
5. Serve with some creamy mash, cooked pap or steamed rice and fresh parsley.\r<\/p>\n\n\n\n
Source: foodloversmarket.co.za\/recipe\/fall-off-the-bone-oxtail-stew\/<\/p>\n\n","protected":false},"excerpt":{"rendered":"
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