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OXTAIL ON SPINACH MASH, STEWED CAOE PEACHES WITH CINNAMON DUMPLINGS

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Cook: 3-4 hours

OXTAIL ON SPINACH MASH, STEWED CAOE PEACHES WITH CINNAMON DUMPLINGS

  • 1,5 kg beef oxtail, extra fat removed
  • 1 large onion, sliced
  • oil for frying
  • ± ¼ cup balsamic vinegar
  • Flour and spice mix:
  • 1 cup cake flour
  • 1 heaped tablespoon Hungarian paprika
  • 1 tablespoon ground coriander
  • ½ teaspoon ground cloves
  • Stock liquid:
  • 2 oxtail stock cubes
  • 1 cup boiling water
  • 1 tin chopped tomato
  • 1 x 50 g packet tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground bay leaves (it must be a powder) (use coffee grinder to mince up dried leaves)
  • 1 teaspoon dried rosemary
  • ¾ cup dry red wine (I used Merlot)
  • handful of sundried tomatoes

Warm up the slow cooker on HIGH while browning the meat. Warm up the stock liquid in the microwave.
Fry batches of oxtail coated in the flour spice mix.
Once brown all around add to the warm slow cooker. Pour the warm stock liquid over.
Brown the onions in the same saucepan in a little oil until translucent, soft and golden brown.
Add a good splash of balsamic vinegar (about ¼ cup) and let it cook rapidly for a few minutes. Spoon over the oxtail in the slow cooker.
Cook on HIGH for 3 to 4 hours or until the meat is soft and just coming off the bone easily with a fork.
Serve on either mashed potatoes, rice, polenta or pasta.

Recipe and photo: Elsabie Templeton

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