Here’s a delicious oxtail stew recipe, ideal to warm up any cold winter’s night. The great flavours won’t disappoint.
- 1 kg oxtail
- 2 onions – diced
- 2 tsp chopped garlic
- 300 g carrot – diced
- 3 tsp fresh thyme (about 4-5 sprigs)
- 2 tsp fresh rosemary (a sprig)
- 1 splash of olive oil
- 50 g butter
- 500 ml good quality liquid beef stock
- 500 ml red wine
- 300 ml tomato purée
- salt and black pepper
- bay leaf
for the butternut mash:
- 500 g ready-to-use butternut chunks – steamed
- or roasted until tender
- ½ cup grated Italian parmesan
- 2 tsp butter
- 1 splash of cream or milk
- sea salt and freshly ground black pepper – to taste
Heat some olive oil in a heavy based pot/cast iron skillet. Season the oxtail pieces and brown in the oil. Remove and set aside. Reduce heat.
Add the butter to the pot. Once melted, also add the onions and sauté on a medium heat till glassy. Add the garlic, carrots and fresh herbs. Sauté for a further 3-5 minutes.
Meanwhile prepare your stock. Add the tomato paste to the onion mix. Return the oxtail pieces to the pot and cover with stock and red wine. Add the bay leaf. Bring to a boil, then reduce to a slow but steady simmer.
Simmer for at least 3 hours, or until the meat starts falling off the bone. Serve with rice or mash.
For butternut mash, blend together:
cream (or milk)
sea salt and freshly ground black pepper – to taste.
Recommended wine: Try the Kumkani Shiraz Cabernet Sauvignon with this meal.