Curry oxtail stew

Beef
 

Recipe from: 7/1/2002 12:00:00 AM

 
 

Ingredients

 
  • 1.5 kg oxtail
  • 30 ml curry powder
  • 4 cloves
  • 4 peppercorns
  • 1 bay leaf
  • 250-500 ml meat stock
  • 1 small onion, sliced
  • 1 carrot, chopped
  • 1 turnip, chopped
  • 15 ml butter
  • 30 ml cake flour
Servings: Change Serving
 
 

Method

 
Cut the oxtail into joints and wash thoroughly.
Place meat in a heavy saucepan and add the spices and boiling water.
Simmer for three to four hours, adding more stock when necessary.
After two hours add salt, pepper, onion, carrot and turnip.
Remove spices and skim off as much fat as possible.
Melt the butter in a pan, add the cake flour and fry until brown.
Add the flour mixture to the meat and gravy in the saucepan and stir until the gravy thickens.
Simmer for 15 minutes.
Serve with rice or mashed potatoes.
 

Read more on: stew  |  beef
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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