Oxtail with mushrooms and baby onions

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2 Tbs	pnp finest extra-virgin olive oil
3 Tbs	pnp butter
500 g	beef — shin
125 g	streaky bacon — rindless and cubed
1.25 kg	soup powder — oxtail
1 Tbs	meat spice — Ina Paarman Meat Spice
3	onions — large, chopped
3	carrots — large, sliced
3	garlic — cloves, sliced
2	bay leaves — PnP
3 Tbs	flour — self-raising
1 cup	wine — red
2.5	water
5 tsp	stock powder — beef
2 Tbs	tomato paste
250 g	button mushrooms
500 g	pickling onions

gremolata:

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Heat 1 Tbsp (15ml) each of the oil and butter in a heavy-based saucepan.

Brown beef shin, then bacon. Remove and set aside. Brown oxtail in batches in the same fat and set aside. Season the meat as you go.

Brown onions in the same saucepan. When golden brown, add carrots, garlic and bay leaves. Stir-fry for 3 minutes.

Add the flour and mix well. Add wine, water, stock powder and tomato paste and bring to the boil.

Add browned meat, cover and simmer very gently for 2 1/2-3 hours or until meat is tender.

Remove bay leaves. Blot off excess fat from the surface of the stew, using a double layer of absorbent kitchen paper.

Heat remaining olive oil in a pan. Brown mushrooms and pickling onions and add to the meat.

Simmer for 15 minutes or until onions are just tender. Adjust seasoning to taste.

Mix gremolata ingredients. Garnish stew with gremolata and serve with rice or parsley potatoes.

Hints:

Replace red wine with 1 cup (250ml) water, 2 tsp (10ml) beef stock powder and 2 Tbsp (30ml) balsamic vinegar

Alternative cooking instructions:

Slow cooker: Transfer everything to the slow cooker after browning and bringing the sauce up to the boil. Cook for 9 hours on low.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

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