flour Archives

Cake recipes

Milk chocolate caramel sheet cake

30 minutes, plus 30 minutes cooling time

Birthday cake

Fried chicken with coleslaw milk

15 minutes

Pizza recipes

Pizza dough

2–5 minutes in a pizza oven

Broccoli recipes

Broccoli, cheese and potato croquettes

10 minutes

Butternut recipes

XXL chocolate-and-ricotta cannoli cookies

30 minutes

Christmas dessert

Oxtail stew

4 hours

Oxtail stew

Serves 6 - 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 4 hours

Ingredients

1.5 kg oxtail
2 T flour
3 T oil
1 large onion, chopped
2 t garlic, minced
2 carrots, roughly chopped
2 tomatoes, chopped
2 bay leaves
4 sprigs thyme
1 T sugar
1 1⁄2 cups red wine
1 cup beef stock
sea salt and freshly ground black pepper, to taste
8 Supersweet Sweetcorn, halved
rice, pap or mashed potato, for serving

Method

1. Toss the oxtail in the flour until lightly coated. Heat the oil in a large saucepan and brown the meat thoroughly. Remove from the pan and set aside.

2. In the same pan, fry the onion and garlic until soft. Add the carrots, tomatoes, bay leaves and thyme. Simmer for 5 minutes, then return the oxtail to the pan.

3. Add the sugar, wine and beef stock and simmer for 3–4 hours, or until the oxtail is cooked and tender. Check every 30 minutes to ensure the stew does not dry out. Add more stock or water if necessary. In the last half hour, add the sweetcorn into the pot.

4. Serve with rice, pap or mash.

Find more stew recipes here.

Videography: Xolisani Khumalo
Video editing: John Taylor
Still photograph: Jan Ras
Still production: Bianca Strydom

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Oxtail stew

Oxtail stew

Ingredients

Method