Evita’s oxtail and onion stew

6 servings Prep: 30 mins, Cooking: 2 hrs 30 mins
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A lovely, homemade dish that will have your family licking their plates.

By Food24 September 10 2012
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Ingredients (9)

1.5 kg oxtail
flour — cake
oil
2 onions — large, chopped
3 fresh thyme — sprigs
1 cup wine — white
sugar
1 cup cream — fresh
2 Tbs Dijon mustard
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Method:

Lightly dust the oxtail with flour. Warm a little oil in a cast-iron pot and brown the oxtail on all sides.

Remove the meat and set aside.

Add the onions to the pot and sauté until translucent.

Add the oxtail, thyme, wine and sugar.

Cover and cook slowly over gentle heat for 2½ hours, checking regularly and adding more liquid if necessary.

When the meat falls off the bone, it is cooked.

Transfer the meat to a serving dish and pour off as much fat from the pot as you can.

Stir in the cream and mustard and turn up the heat.

Let it bubble for 5 minutes or so to reduce.

Pour the sauce over the oxtail and serve with putupap, rice or potatoes.

Pik likes to add leftover boerewors, cut into rounds.

Recipes from Evita’s Bossie Sikelela by Evita Bezuidenhout, published by Umuzi, an imprint of Random House Struik.



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