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Do you find yourself stuck for meal ideas on the colder days? We all feel a little better when we have a heart warm meal when it’s cold, so why not get prepping and cook a delicious oxtail stew for your family! Not only is it satisfying, but it’s nutritious too, full of veggies and meat and just the perfect answer for a cold evening.
The recipe book, Clover Mama Afrika Recipe Book – I cook, because we eat! has in part been subsidized by Clover because we believe that good food and great memories shouldn’t be limited by price. Also, by purchasing the cookbook, you will be actively helping ladies around South Africa achieve their small business dreams through the Clover Mama Afrika project, which aims to identify women who are already agents of change in their communities and helps train them to become self-sustaining women with skills which they can use to derive an income from, in order to support orphaned and abused children and the elderly and infirm.
The cookbook can be purchased at Lapa Publishers and costs R230.00.
OXTAIL STEW
Serves 4 – 6
Ingredients
12 Decent sized pieces of oxtail
2 T (30ml) Cake flour, seasoned with salt and white pepper
3 T (45ml) Clover Olive Pride Extra Virgin Olive Oil
200g Bacon, chopped
1 Large brown onion, chopped
2 Large carrots, peeled and cut into wheels
2 T (30ml) Tomato paste
1 cup (250ml) Beef stock
1 cup (250ml) Red wine
1 Bouquet garnish (1 bay leave, 4 pepper corns, 4 sprigs of parsley, 4 cloves tied in a muslin bag)
1 Slice of lemon peel
1 T (15ml) Lemon juice
12 Pickled onions
Mashed potatoes and steamed green vegetables to serve.
Method
1. Dust the oxtail pieces with the seasoned flour.
2. Heat the olive oil in big cast iron pot.
3. Brown the meat on all sides in batches, set aside.
4. Add the bacon to the same pot and fry until crispy. Remove from pot and set aside.
5. Add the onion and carrot to same pot and fry until the onion is soft and golden brown.
6. Add the tomato paste, oxtail and bacon pieces back to the pot.
7. Add the stock, wine, bouquet garnish, lemon peel and lemon juice.
8. Simmer for 3 – 4 hours over a low heat on the stove or in the oven at 170°C, stirring now and then.
9. Add the pickled onions to the pot after 1 ½ hours of cooking.
10. Remove the bouquet garnish and lemon peel.
11. Serve with mashed potatoes and steamed green vegetables.
Tip
- Use a pressure cooker to reduce cooking time.