THE KITCHEN, WHERE LOVE IS ALWAYS ON THE MENU
Category June 2019
Oxtail Stew, fitting for the Cape Town weather:
2 1/2 kg Oxtail, 1 litre beef stock, 4 cloves, 2 large tsp flour, 275ml red wine, 4 bay leaves, 4 carrots, 2 celery sticks, 2 leeks, rosemary & thyme - pref fresh, olive oil & 2 x 400g tins tomatoes. Heat oven to 220 C & place oxtail on a heated tray. Season & drizzle with oil. Place in hot oven for 20 mins. In the meantime, halve & slice leeks, slice celery, chop carrots. Place in large oven proof dish over low heat with 1 tbsp olive oil. Add chopped rosemary & thyme & cook for 20 mins. Add cloves, flour stirring & then add tomatoes & wine. Reduce oven to 160. Add caramelized oxtail, roasting juices & stock. Bring to the boil & then pop in the oven. Keep checking it does not dry out. Add a bit of water if needed. After a few hours (recipe says 5 but could be less) the meat will fall off the bone. Remove from bones & serve with mash. It's extremely good!!!
Author: Jamie Oliver