The best thing about winter is the rich, aromatic flavours of winter comfort food wafting from the kitchen to the rest of the house. This delicious oxtail stew recipe is no exception and packed with flavour.
Oxtail stew is one of those meals that you always have to get a second helping – it’s that delicious. Best served on rice or mashed potato, it will warm you from the inside out.
It is best to prepare this meal when you have enough time on your hands as oxtail stew gets better and tastier the longer it cooks. After three hours, you will discover that the tender meat starts falling off the bones.
This recipe may easily become your favourite winter food recipe.
INGREDIENTS
1.2 kg oxtail pieces
3 tablespoons flour
1 teaspoon garlic powder
sunflower oil
3 tablespoons butter
3 medium carrots, peeled and sliced
4 stalks celery, cut into chunks
1 large onion, sliced
6 tablespoons balsamic vinegar
1 can chopped tomatoes
175 ml red wine
4 cloves garlic, crushed
½ teaspoon dried thyme
3 bay leaves
2 cubes beef/oxtail stock
400 ml hot water
salt and black pepper to taste
METHOD
Coat the oxtail pieces in flour and garlic powder and add a little water to form a paste over the meat.
Heat up a pan with oil, and fry the oxtail for a few minutes on each side to brown and seal the juices in. Remove and place aside for later.
In the same pot, add butter, onions, carrot and celery. Sweat for five minutes, then add balsamic vinegar.
Place the oxtail back in the pot along with all the other ingredients and simmer gently for 3 hours on low heat. Stir at intervals to ensure nothing sticks to the bottom of the pot, add a little water if it does.
After three hours, the meat should be tender, and the sauce thick.
Serve with rice or mash potatoes.
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