Oxtail Stew with Mash

Does it get any better than this? WOOLWORTHS Cast iron cookware is your new best friend for slow cooking meals like this!

Ingredients:

  • 2kg oxtail
  • Salted freshly ground black pepper to taste
  • 4T canola oil
  • 1 cup cake flour
  • 2 large onions, halved and thinly sliced
  • 2 sprigs curry leaves
  • 4 bay leaves
  • 8 all spice berries
  • Garlic, ginger, chilli and turmeric pot
  • 4T tomato paste
  • 2T sugar
  • 1kg Woolies Up-to-date potatoes, peeled and halved
  • 6 Woolies dombolo
  • Coriander to garnish
  • 1/2 red onion, thinly sliced
  • 200g cherry tomatoes, halved
  • 3T coriander, freshly chopped
  • 1 green chilli, thinly sliced
  • 1/2 cup brown vinegar
  • 2t sugar

How To Make Oxtail Stew with Mash

  1. Season the oxtail generously with salt and freshly ground black pepper. Add the oxtail to a zip seal bag and add some flour. Shake the bag to coat the oxtail in the flour before removing the oxtail and dusting off as much of the flour as possible. To prevent the bag breaking, coating the oxtail in flour in batches.
  2. Heat oil in a large, cast iron pot over a medium heat. Add the oxtail to the pot and slowly brown until evenly golden. Instead of overcrowding the pot, brown the oxtail in batches. Keep the oxtail aside after browning.
  3. To the same pot add the onions, and extra oil if needed. Add the curry leaves, bay leaves and all spice berry and cook until the onions have completely softened and just started to brown before adding the garlic, ginger, chilli and turmeric and cooking until it becomes fragrant, about 1 minute.
  4. Add the tomato paste, and combine with the other ingredients. Fry the tomato paste until the oil in the pot takes on the red hue of the paste.
  5. Return the oxtail to the pot and combine before adding water to the pot, covering the ingredients with an additional 3cm of water.
  6. Cover with a lid and bring to a gentle simmer before pacing in an oven preheated to 160C to cook for 3 and a half hours. Remove the pot from the oven and add the potatoes ensuring that they’re covered with water so they can cook.
  7. Cover with the lid and return the pot to the oven to cook until the potatoes are fork-soft.
  8. Remove the pot from the oven and cover with the lid, allowing it to steam before serving.

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