OXTAIL CASSEROLE
YIELD: Serves 8 - 10
INGREDIENTS
Oxtail Casserole
- 90 ml (6 Tbsp) Oil, for frying
- 2 kg Oxtail
- 400 g (4 small) Onions, chopped
- 1.5 L (6 cups) Water
- 250 ml (1 cup) Cape Red Marinade (07547040)
- 100 g (1 sachet) Tomato Bredie R/P (08439020 / 08439030)
- 400 (1 can) Tomatoes, chopped
- 100 ml (6 Tbsp) Tomato paste
- 600 g (3 large) Potatoes, cubed
- 200 g (6 small) Pickling onions
- 5 Bay leaves
Toasted Bread
- 800 g Ciabatta/Sourdough, sliced
- 100 g Butter/Margarine, softened
- 20 g Garlic & Herb Sprinkle (04094010)
METHOD
For the Oxtail: Heat half the oil in a large pot. Divide the oxtail into 4 x 500 g batches and sear each batch on all sides until browned. Set aside. Add the remaining oil to the same pot and fry the onions until soft and transparent. Add half the water (750 ml) and all the oxtail to pot. Cover and simmer for 40-50 minutes or until the meat starts to soften. Add the Cape Red Marinade, Tomato Bredie, tomatoes, tomato paste and the remaining water. Cover and cook for 50-60 minutes. Add the potatoes and onions, and cook for further ± 30 minutes, stirring occasionally, until the meat is tender and the potatoes and onions are soft. For the Toasted Bread: Toast the ciabatta/sourdough slices in a hot pan or a preheated oven at 180 °C for 3-5 minutes or until golden-brown. Mix together the butter/margarine and Garlic & Herb Sprinkle and spread evenly over each slice while still warm. Garnish the stew with bay leaves and serve hot with a slice of toast.
