In preparation for winter, try this hearty oxtail potjie that can be served with basmati rice, creamy polenta or mash.
2kg oxtail pieces
125ml (1/2 cup) flour, seasoned
500g pickling onions, peeled and halved
1 garlic bulb, peeled
3 sticks of celery
500g carrots, peeled and sliced
30g tomato paste
1 x 400g tin La Belinda chopped tomatoes
250ml (1 cup) beef stock
500ml (2 cups) good quality red wine
3 sprigs of rosemary
250g Mushrooms, halved
500g green beans
500g baby potatoes, parboiled
2 spring onions, diagonally sliced, to garnish
Salt and pepper, to taste
Heat a large pot over medium heat with a splash of oil. Dust the oxtail pieces in the seasoned flour and shake off the excess flour. Brown the oxtail pieces in batches on all sides then remove from the pot and set aside until needed.
Fry the pickling onions, whole garlic cloves, celery, and carrots for about 10 minutes until lightly browned and fragrant. Add the tomato paste and cook for another minute or two while stirring.
Add the tinned tomatoes, beef stock, red wine and whole sprigs of rosemary and cook the sauce for about 5-6 minutes before adding back the browned oxtail, close the lid and simmer the stew for about 2 hours 30 minutes. Remember to check on the oxtail potjie every 30 minutes and add more stock or water if it looks like the potjie is cooking dry.
Now add the mushrooms, green beans, and parboiled baby potatoes and simmer covered for another 30-45 minutes. Check the seasoning and adjust to taste. Garnish with sliced spring onions.
