Index A-Z

Oxtail Stew

Beef

Ingredients

  • 1 kg oxtail, jointed
  • 30 ml sunflower oil
  • 2 medium-sized onions, peeled and finely sliced
  • 2 leeks, trimmed and sliced
  • 8 - 10 medium-sized carrots, cut in rounds
  • 2 sticks celery, sliced
  • 2 bay leaves
  • 2 ml thyme
  • 6 cloves
  • 12 peppercorns
  • 1 clove garlic, crushed
  • 1 litre boiling water, or half water and half red wine
  • 2 - 3 medium-sized tomatoes, quartered
  • 15 ml cornflower (optional)
  • 15 ml finely chopped parsley for garnish

Method

  1. Preheat oven to 150° C.
  2. Heat the oil in a heavy-based frying pan and fry the oxtail for 5 minutes, turning frequently. Lift the pieces on to a dish.
  3. Fry the onions, leeks, carrots and celery in the fat until they begin to brown, then place them in a large, deep casserole. Add the oxtail, followed by the bay leaves, thyme, cloves, peppercorns and garlic and cover with water or the wine or cider mixture.

  4. Cover the casserole tightly and place it in the pre-heated oven for 2,5 - 3,5 hours, or until the meat is tender. Add the quartered tomatoes and cook the dish for a further 30 minutes.
  5. Check the seasoning. If the gravy seems too thin, thicken it by mixing the cornflour with a little water. Stir this into the casserole and bring to a boil again. Garnish with parsley.

Serves 4 - 6

This is also a great recipe for Ostrich Neck Stew.
 

Recipe from:

Reader's Digest
South African Cookbook.


Recipe
Collection
Home Page
| Breakfast | Starters | Soups | Fish | Vegetables | Casseroles |
| Beef | Chicken | Lamb | Pork | Venison | Rice, Pasta & Potatoes |
| Eggs and Dairy Products | Herbs and Spices | Diabetic |
| Desserts | Drinks | Cookies | Cakes | Miscellaneous |
| Index A-Z | Site Map | Links |
 
 

© 1999 - 2008. Design: Helga Nordhoff