Tanya's Oxtail in Red Wine

Tanya's Oxtail in Red Wine
 

Preparation time: 30 mins
Cooking time: 60 mins
 
 

Ingredients

 
  • 500
    ml
    Hill & Dale Pinotage
  • 1 bay leaf
  • 1
    kg
    fresh Oxtail
  • 2 large onions
  • 1
    tsp
    Turmeric
  • Salt to taste
  • 1
    tsp
    ground black pepper
  • 1
    tsp
    Indian coriander
  • tsp
    Cinnamon
  • 1
    tsp
    Garam Masala
  • Tin of tomato paste
  • 1
    tsp
    Dhania seeds
  • A few young carrots
  • dash
    Cayenne Pepper
  • Oil for browning
 
 

Method

 
Chop and fry onions with Dhania seeds. Mustard seeds can also be added. Once onions are translucent, remove from pan. Now brown the oxtail. When done, add all the spices, give a stir or 2, and add the red wine, carrots and onions. (More red wine can be added if necessary to cover meat) Then let simmer and cook until meat is very very tender, and falls off the bone. Top liquids up if necessary. (Pressure cooker works WONDERS for this, only 60 min's until done.) Serve with couscous flavoured with salt, pepper and lemon flavoured avocado oil. Garnish with some chopped coriander.  
 

Read more on: beef
 

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