- 1.5 kg oxtail
- 2 large onions, chopped
- 1 packet baby carrots
- 4 cloves garlic, crushed
- 1 bay leaf
- 1 x 400 g tin chopped tomatoes
- 2 Tbsp sugar
- 500 ml red wine
- 500 ml beef stock
- salt and freshly ground black pepper, to taste
In a large pot, brown the beef in a splash of oil. Remove the meat from the pot and set aside.
Fry the onions and carrots until soft and fragrant then add the garlic and bay leaf.
Add the tomatoes and sugar and allow to simmer for 5 minutes before adding back the oxtail.
Pour in the red wine and beef stock, then season.
Cover the pot and reduce the heat, allow to simmer for 3-4 hours or until the oxtail is meltingly tender, checking on it every 30 minutes or so to ensure the stew hasn’t dried out.
Add more stock if necessary.
Serve the oxtail with rice/mash/polenta.
Recipe posted by Elizma Barnard
Photo: Elizma Barnard