Ingredients

Method

• 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

Ingredients

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