FOOD REVIEWS
U O Y T E G O T S E IP C E R S U THREE DELICIO THROUGH WINTER e yourself from the insid
m s a chill in the air, war e’ er th (or all d an op dr s re inter blues. With one w ur yo el nc When the temperatu ca d an dden l ious, hearty mea of an icy day, all of a su d en e th at to d out. Indulge in a delic ar rw us dishes to look fo three) of these delicio d after all. ba winter won’t seem so
IE J T O P E IN W D E R r. D N A IL A T X ake a meal to remembe m O to ne bi m co ne wi d and re The richness of oxtail Serves: 8 -10
ooksister.com Horak-Druiff for www.c Recipe source: Jeanne
Ingredients: • 500g fresh oxtail (get your butcher to slice them into pieces in between the bones) • 10 slices of bacon cut into 2.5cm pieces • ½ cup flour, seasoned liberally with salt and pepper • 1 litre beef stock and 115g tomato paste • 1 bay leaf • 6 black peppercorns and 1 bouquet garni • 4 large leeks, 2 large onions all chopped coarsely • 6 large carrots, 2 chopped coarsely and 4 diced finely • 20 button mushrooms, quartered • 250ml red wine • 2 tablespoons butter, olive oil and crushed garlic Method: • Wipe the oxtail dry with a paper towel. Put seasoned flour in a resealable plastic bag, then add the oxtail and shake to coat with flour.
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• Heat the butter and olive oil in the potjie (either over coals or gas) and sauté bacon pieces. • Remove bacon, add the oxtail to the pot and brown in the bacon fat. When each piece is browned all over, remove and drain on paper towels while keeping warm. • Add four finely diced carrots to the pot together with the chopped onions and the leeks, and sauté until softened. • Return the oxtail and bacon to the pot and add the bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, beef stock and red wine. • Bring slowly to the boil (if you got this far on gas, now is the time to transfer it to the coals). Cover tightly with a lid and allow to cook undisturbed for four hours. • One hour before serving, add the remaining carrots and mushrooms and continue cooking slowly, without stirring. If you want a thicker sauce, stir in some corn starch mixed with cold water just before serving over rice or pap.
