Aug 31, 2011

My First Oxtail Stew

My husband LOVES oxtail and i, his wife, have never cooked oxtail before.  Until this past Sunday that is.  Being away at his 10 year school reunion, a weekend of late nights and large amounts of beer, i thought that he would like to come home to something hearty and fortifying, something to remind him of why he likes to be at home.  So, i made my very first oxtail stew.  I don't know much about this cut of meat, except that it needs to cook for a very long time.  I didn't have a recipe, and unfortunately, i was too excited to make use of the beautiful sunny day by getting some gardening done that i didn't take any pictures either. It was a beautiful, deep red stew with soft sticky meat peeling off the bone.  Gorgeous and mouth-watering, but you will just have to take my word for it.  Or, come over for dinner and see for yourself!

Serves 4 (or in our case, 2, and 1 left over lunch portion for hubby the next day)
1.2 kg oxtail
Couple of tablespoons of flour
Knob of butter
Onion soup (you can use the packets, but i absolutely abhor anything that is processed, except Ina Paarman's liquid stocks, so i grabbed a tub of onion soup out of the freezer, about 1 liter)
1 sachet Ina Paarmans (yummy) beef stock dissolved in 500 ml boiling water
Glass of wine (or two... if you like something to drink while you're cooking!)
70 g tin of tomato paste (for that lovely rich colour)
1 onion
6 young carrots
3 potatoes

Mix the flour, salt and spices in a bowl large enough to toss the meat around in.  Toss the meat in the flour mixture until well coated. In a roasting dish on your stove top, melt the knob of butter and start browning the meat.  Once all the meat is browned, deglaze the roasting dish with the wine.  Let the alcohol cook off and then add the stock and the onion soup.  Pop into an oven preheated to 200 ˚C and leave to do its thing for 2-3 hours.  Once you think that the meat is soft enough, add the onion, carrots and potato and roast for another 1 hour.  If a lot of the liquid has cooked away at this stage, feel free to add some more boiling water or stock for the veggies to cook in.  Boil some rice et voilà, trés délicieux!  Dinner is served...or a lazy late Sunday lunch, as was our case.

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