By Neo Nontso (@dinewithneo)
INGREDIENTS
- 1kg oxtail
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 2 red chillies, chopped
- 2 teaspoons dried thyme
- 5 cloves
- 4 bay leaves
- 2 teaspoons curry powder
- ½ teaspoon ground cumin
- 70g tomato paste
- 1 can diced tomatoes
- 4 cubes beef stock
- 1 cup water
- 2 tablespoons Worcestershire sauce
- salt and pepper
- oil
- fried fresh bay leaves or thyme, for garnish
METHOD
1. Transfer the oxtail to a large bowl or plate, pat dry with a paper towel and season well with salt and pepper.
2. Heat a little oil in a large pan on high heat and brown the oxtail on all sides for about 3 minutes*.
3. Remove from the heat and set aside.
4. In a large pot with a little oil, sauté the onion, garlic and chillies on medium heat.
5. Once the onion is translucent, add the thyme, cloves, bay leaves, curry powder and cumin. Sauté for a few minutes or until the herbs and spices are fragrant.
6. Add the tomato paste and diced tomatoes, then stir in the stock cubes. Once the tomatoes and stock cubes have combined, return the browned oxtail to the pot and stir to coat well.
7. Pour in the water and Worcestershire sauce and bring to a simmer. (The water should be just enough to cover the oxtail. Add more if needed.)
8. Reduce to low heat, cover the pot and let the oxtail cook and soften for 4 hours, checking every hour to give it a stir and add more water if needed.
9. After 4 hours, remove the bay leaves and season with salt and pepper.
10, Serve hot with a starch of your choice.
*Don’t skip this step! Browning intensifies the flavour and gives the meat a deep, rich colour.
“Flavourful oxtail that simply falls off the bone, just the way I like it. The first time I tried it out,
I called my mother and asked what I should serve it with. Without hesitation, my Xhosa queen said umngqusho and spinach. (Mashed potatoes or bread also work well.) Start cooking early in the morning to have the oxtail stew ready by lunch or dinner time,” says Neo.
