One of my favourite dishes is Oxtail stew. All over the world people prepare it differently and serve it in a variety of ways. Oxtails (when cooked correctly) are delectable, moist and full of flavour. They are meat from a cow’s tail, and can be quite tough; so they require some tender loving care and are best slow cooked for several hours. So today’s recipe is my absolute favourite Oxtail Stew.
- About 1 – 1.5 kg of oxtails (with separated joints)
- Salt and pepper
- Olive oil/ Vegetable oil
- 1 medium onion, chopped
- 1 large carrot, chopped
- 950 ml of chicken or beef stock
- ½ a tin of tinned tomatoes
- 2 tbsps tomato paste
- 3 whole cloves garlic, peeled and chopped
- 2 tsp Chilli flakes (optional)
- 2 carrots – cut lengthwise
- 2 parsnips – cut lengthwise
- Olive oil
- Salt and pepper
Marinate the oxtails with salt, pepper and chilli flakes. On a medium to high heat; heat one tablespoon of olive oil or vegetable oil in a large pot. Don’t over crowd the pot, brown the oxtails on each side a few at a time; then remove them from the pot and set them aside.
Add the chopped onions and carrots to the pot, and cook them for a few minutes or until the onions become translucent. Add the tinned tomatoes and mix well, now add the tomato paste, and then the oxtail back to the pot; stir in the chopped garlic and the stock and ½ a teaspoon of salt, reduce the heat to low and leave to simmer – cook for 3 hours until the meat is very tender.
You can also cook the oxtail stew with red wine. Simply add only 475 ml of stock and 475 ml of red wine; and follow the above method.
Oxtails are usually served with the bones inside; however, you can easily remove the bones from the meat before serving.
They can be served with in a variety of ways; with nshima, fluffy curry rice or potatoes, and roasted vegetables like carrots and parsnips. To serve with roasted vegetables; toss together sliced parsnips and carrots in olive oil, with a sprinkle of salt and pepper. Preheat the oven to 175 ? C and roast the veggies until they are lightly brown and cooked through – for about 1 hour.
Kanta Temba is a cake maker and decorator. She is also the owner and founder of Kanta Kakes – cake shop.
You can find her work on www.kantakakes.com. Follow her on twitter @KantaKakes and Instagram @KantaTemba.