By Kim Bagley @cooking_with_kim_bagley
This is an extract from her cookbook: Cooking with Kim Bagley, A South African fusion of flavours.
1.Combine all the ingredients in a large bowl, add the oxtail and stir to coat well, then cover and refrigerate overnight. CHEF TIP:
Ingredients
Instructions
2.Add the cooking oil to a casserole dish over medium heat. Remove the oxtail from the marinade and sear the pieces in batches for 5 minutes on each side.
3.Once all the meat has been seared, return the pieces to the pot. Add the remaining marinade and sauté for 5 minutes. Deglaze the pot with red wine and then simmer for 2 minutes. Add the beef stock, chillies and diced tomatoes.
4.Cook the stew according to your preferred method (see below). Add the butter beans for the last hour. Garnish with chopped parsley.
5.Serve with creamy mashed potatoes, polenta, samp or rice and crusty bread on the side.
Transfer the stew to a slow cooker and cook slowly for a total of 6 hours.
Place the casserole dish in the oven and cook, covered, at 160 °C for a total of 4 hours.