March 9, 2021
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
* You can add a little water when needed.