Ingredients
- 2 onions, finely chopped
- 2 cloves garlic
- Olive oil
- 1kg oxtail pieces, as lean as possible
- 3 carrots
- 1 small butternut
- 1 tin cherry tomatoes or whole peeled tomatoes
- 250ml red wine
- 1 litre beef or vegetable stock
- 2 tablespoons flour
- 2 teaspoons mixed herbs
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1 teaspoon coarse ground black pepper
- 1 sprig parsley, chopped
- 1 tablespoon chives, chopped
Preparation
Put flour, salt, paprika, coriander and pepper into a plastic bag and toss together with oxtail pieces so the meat is evenly coated. Heat a generous glug of olive oil (about 3 tablespoons) in a large flat-bottomed potjie or heavy bottomed pan. Add onion and garlic and fry for a few minutes until just turning brown. Add the floured oxtail and brown all over. Retain seasoned flour left in the bag in case you need to thicken the stew later. Once the meat is sealed, add red wine, mixed herbs and half the stock. Cover the pot and cook slowly on a very low heat for three hours. Every so often, check to see that there’s enough fluid and add stock to prevent it drying out. The meat should be covered but not drowned. After three hours, add the veggies and cook for another hour until they’re cooked and beginning to disintegrate into the gravy. Keep checking to ensure there’s enough moisture.
Serving Suggestion
When ready, sprinkle with chopped chives and parsley and serve on a bed of mashed potato.
