March 9, 2021

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.

* You can add a little water when needed.

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4/5 (2 Reviews)