OXTAIL STEW

by chef Marlene van der Westhuizen

Serves 6

INGREDIENTS

75ml extra virgin olive oil

1T butter

2kg oxtail, cut in portions

2C white wine

6 shallots, peeled and chopped

3 carrots, peeled and sliced in pennies

2 garlic cloves, peeled and chopped

800ml canned tomatoes

bouquet garni

zest of half an orange

2 bay leaves

2 cinnamon sticks

1 star anise

1L chicken stock

salt and pepper

METHOD

1. Using a large casserole, heat the olive oil and the butter, add the oxtail  and fry carefully on all sides.
2. Remove the meat and deglaze the pan with a little of the white wine. Allow the alcohol to evaporate before adding the shallots, carrot and garlic. Stir and cook all the ingredients together for about 6 minutes.
3. Return all the meat to the casserole and pour the rest of the wine over the meat.
4. Bring to a gentle boil, allowing the alcohol to evaporate, before adding the tomatoes, bouquet garni, orange zest, bay leaves, cinnamon and star anise.
5. Add the stock and simmer gently until tender. *
6. Taste and season accordingly before serving with fresh crusty bread or creamy polenta.

* You can add a little water when needed.