As promised, here is the perfect oxtail stew for those upcoming winter evenings. Our very own Martha says the recipe has become a favorite among friends and family in the Strandveld. The recipe can be prepared on a stovetop or turned into a heart-warming Sunday “potjie.” (Recipe serves: 6)
- 12.5 ml Margarine
- 12.5 ml Oil
- 1.5kg Oxtail Pieces
- Flower to dust
- 4 Large Onions (Sliced)
- 2 Streaks of Bacon (Chopped)
- 4 Garlic Cloves (Diced)
- 30 ml Sugar
- 2ml Mustard Powder
- 10ml Salt or to taste
- 5ml Grounded Black Pepper
- 45ml Tomato paste
- 350 ml Dry Red Wine (First Sighting Shiraz)
- 1 Bay leaf
- 10 Small Carrots
- 300g Button Mushrooms
- 2.5ml Freshly Chopped Parsley
Serve with rice
eat margarine and oil together in a black pot. Dust the oxtail pieces lightly with flower. Taking care not to burn them lighting brown the oxtail pieces in the heated margarine and oil. Add bacon and onions and sauté until soften . Add Garlic and Sugar stir until onions are golden brown.
Next you mix together the mustard powder, salt, pepper, tomato paste and red wine and pour the mixture over the meat. Add the Bay leaf and carrots.
Cover the pot with the lid and allow to simmer over low heat (4-5 hours) until the meat has soften. Add the Mushrooms to the pot for the last 20 minutes of cooking.
Leave the pot to slightly cool down sprinkle with parsley before serving.
Paired Perfecting with a bottle of Strandveld The Navigator.