Two Day Oxtail Stew
Ingredients
DAY ONE
45 ml olive oil
45 ml butter
2 oxtails, cut into pieces
2 large onions, cut into quarters
4 - 6 rashers bacon, cut up (optional)
50 ml cake flour
2 large carrots, cut into chunks
1 swede, cut into chunks
3 sticks celery with leaves
6 bay leaves
10 ml dried thyme OR large sprig of fresh
3 cloves garlic
3 ml freshly ground black pepper
10 ml sugar
2 Telma beef cubes OR 1 local cube
750 ml water
500 ml red wine (1 bottle needed for dish)
80 ml tomato puree
large sprig parsley with stalks
DAY TWO
16 small pickling onions
16 baby carrots
4 sticks celery, cut in chunks
16 baby potatoes, peeled
2 cans butter beans
OR
? 250 g dry beans, cooked
250 ml red wine
45 ml olive oil
45 ml butter
2 oxtails, cut into pieces
2 large onions, cut into quarters
4 - 6 rashers bacon, cut up (optional)
50 ml cake flour
2 large carrots, cut into chunks
1 swede, cut into chunks
3 sticks celery with leaves
6 bay leaves
10 ml dried thyme OR large sprig of fresh
3 cloves garlic
3 ml freshly ground black pepper
10 ml sugar
2 Telma beef cubes OR 1 local cube
750 ml water
500 ml red wine (1 bottle needed for dish)
80 ml tomato puree
large sprig parsley with stalks
DAY TWO
16 small pickling onions
16 baby carrots
4 sticks celery, cut in chunks
16 baby potatoes, peeled
2 cans butter beans
OR
? 250 g dry beans, cooked
250 ml red wine
Methods/steps
DAY ONE
Preheat oven to 130?C
In a large ovenware pot heat oil and butter over high heat and brown oxtail pieces very well, a few at a time
Remove from pot
In remaining fat, over lower heat, saut? onion and bacon until they are just beginning to brown
Add flour and cook until flour has turned nut brown in colour
Add remaining ingredients, except meat and bring to the boil
Replace meat and close pot with a tight fitting lid
Place in preheated oven for 3 hours
Cool and then leave in the fridge overnight
DAY TWO
Take pot from fridge and remove all the fat from the top, retain enough to saut? the vegetables and discard the rest
Heat the stew through, strain off all the vegetables and bacon and discard
These vegetables can be pureed, strained and returned to the sauce
In a separate pan saut? the small onions, carrots, celery and baby potatoes
Add these vegetables with the beans and wine to the pot of meat and simmer for ? 1? hours or until the vegetables are cooked
Check the seasoning and serve with rice OR samp
Preheat oven to 130?C
In a large ovenware pot heat oil and butter over high heat and brown oxtail pieces very well, a few at a time
Remove from pot
In remaining fat, over lower heat, saut? onion and bacon until they are just beginning to brown
Add flour and cook until flour has turned nut brown in colour
Add remaining ingredients, except meat and bring to the boil
Replace meat and close pot with a tight fitting lid
Place in preheated oven for 3 hours
Cool and then leave in the fridge overnight
DAY TWO
Take pot from fridge and remove all the fat from the top, retain enough to saut? the vegetables and discard the rest
Heat the stew through, strain off all the vegetables and bacon and discard
These vegetables can be pureed, strained and returned to the sauce
In a separate pan saut? the small onions, carrots, celery and baby potatoes
Add these vegetables with the beans and wine to the pot of meat and simmer for ? 1? hours or until the vegetables are cooked
Check the seasoning and serve with rice OR samp
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