OXTAIL STEW

Oxtail recipe - Gourmet Guide

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.
  1. * You can add a little water when needed.
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