Ingredients
- 1.2 kg oxtail pieces
- 3 TBS flour
- 1 tsp garlic powder
- sunflower oil
- 3 TBS butter
- 3 medium carrots, peeled and sliced
- 4 stalks celery, cut into chunks
- 1 large onion, sliced
- 6 TBS balsamic vinegar
- 1 can chopped tomatoes
- 175ml red wine
- 4 cloves garlic, crushed
- 1/2 tsp dried thyme
- 3 bay leaves
- 2 beef/oxtail stock cubes
- 400 ml hot water
- Salt and black pepper to taste
ALSO COOK: Simple butternut soup recipe
Method
Coat the oxtail pieces in flour and garlic powder, add a little water to form a paste over the meat. Heat up a pan with oil, and fry the oxtail for a few minutes on each side to brown and seal the juices in. Remove and place aside for later.
In the same pot, add butter, onions, carrot and celery – sweat for five minutes, then add balsamic vinegar. Place the oxtail back in the pot along with all the other ingredients and simmer gently for 3 hours on low heat. Stir at intervals to ensure nothing sticks to the bottom of the pot, add a little water if it does. The meat should be tender, and the sauce thick. Serve with rice or mash potatoes.
