Oxtail with Mushrooms and Baby Onions
During the colder months we always have quite a few requests for traditional South African oxtail recipes. This is the ideal treat to make on Father's Day! The gremolata gives the dish a real flavour lift.
- Serves: 6 generously
- Recipe Category: Meat beef, Traditional homegrown south african recipes
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Products in this recipe:
Garlic & Herb Seasoning, Garlic Pepper Seasoning, Green Onion Seasoning, Beef Flavour Stock Powder, Liquid Beef Stock, Sun-dried Tomato Pesto
You Will Need:
Method:
Brown the beef shin and bacon in the oil/butter mixture in a big, heavy-bottomed saucepan.
Remove with a slotted spoon and keep aside.
Brown the oxtail in batches in the same fat.
Keep on one side.
Season the meat with Garlic & Herb Seasoning as well as Garlic Pepper Seasoning. Brown the onions, pre-seasoned with Green Onion Seasoning, in the same pot.
When golden-brown, add the carrots, garlic and bay leaf. Stir-fry for 3 minutes.
Add the flour and blend in.
Add the wine, water, Stock Powder and Tomato Pesto.
Bring to the boil.
Place the browned shin, bacon and oxtail back in the pot, cover and simmer very gently for 2½ - 3 hours until the meat is fork-tender.
Remove the bay leaf.
Blot off excess fat with a double layer of absorbent kitchen paper.
Briefly brown the pickling onions and mushrooms in olive oil in a separate frying pan and add to the meat.
Simmer for 15 minutes until onions are just tender.
Adjust seasoning to taste.
Garnish with gremolata and serve with rice or parsley potatoes.
Gremolata: ½ cup (125 ml) chopped parsley 3 cloves garlic, crushed 1 T (15 ml) grated lemon rind Mix all ingredients together.
Oxtail with Mushrooms and Baby Onions
During the colder months we always have quite a few requests for traditional South African oxtail recipes. This is the ideal treat to make on Father's Day! The gremolata gives the dish a real flavour lift.
- Serves: 6 generously
- Recipe Category: Meat beef, traditional homegrown south african recipes
-
Products in this recipe:
Garlic & Herb Seasoning, Garlic Pepper Seasoning, Green Onion Seasoning, Beef Flavour Stock Powder, Liquid Beef Stock, Sun-dried Tomato Pesto
You Will Need:
Method:
Brown the beef shin and bacon in the oil/butter mixture in a big, heavy-bottomed saucepan.
Remove with a slotted spoon and keep aside.
Brown the oxtail in batches in the same fat.
Keep on one side.
Season the meat with Garlic & Herb Seasoning as well as Garlic Pepper Seasoning. Brown the onions, pre-seasoned with Green Onion Seasoning, in the same pot.
When golden-brown, add the carrots, garlic and bay leaf. Stir-fry for 3 minutes.
Add the flour and blend in.
Add the wine, water, Stock Powder and Tomato Pesto.
Bring to the boil.
Place the browned shin, bacon and oxtail back in the pot, cover and simmer very gently for 2½ - 3 hours until the meat is fork-tender.
Remove the bay leaf.
Blot off excess fat with a double layer of absorbent kitchen paper.
Briefly brown the pickling onions and mushrooms in olive oil in a separate frying pan and add to the meat.
Simmer for 15 minutes until onions are just tender.
Adjust seasoning to taste.
Garnish with gremolata and serve with rice or parsley potatoes.
Gremolata: ½ cup (125 ml) chopped parsley 3 cloves garlic, crushed 1 T (15 ml) grated lemon rind Mix all ingredients together.