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Oxtail stew and creamy samp


Oxtail stew and creamy Samp

Ingredients 24
Servings 4
Time 15 min

Ingredients

  • FOR THE OXTAIL
  • 1
    kg
    oxtail
  • 4
    Tbs
    flour
  • salt - to taste
  • pepper - to taste
  • 2
    Tbs
    olive oil
  • 2
    onions - chopped
  • 2
    large carrots - peeled and chopped
  • 1
    bay leaf
  • 4
    sprig
    thyme
  • 2
    Tbs
    tomato paste
  • 1
    Tbs
    curry powder
  • 1
    tin chopped tomatoes
  • 2
    Tbs
    white sugar
  • 2
    cup
    red wine
  • 1
    cup
    beef stock
  • FOR THE SAMP
  • 2
    cup
    dried Samp
  • 2
    cup
    boiling water - for soaking
  • 2
    bay leaves
  • pinch
    saffron (optional) or substitute with turmeric
  • cold water
  • 60
    ml
    single cream
  • salt - to taste
 

Method

2 hour 45 min
 

Dust oxtail in flour, salt and pepper.


Heat oil in a pot, and then brown the oxtail in batches before removing from the pan and setting aside.


To the same pot, add onions, carrots, bay leaf and thyme then sauté until vegetables begin to soften and brown.


Add tomato paste and curry powder, then cook for a minute.


Add tinned tomatoes, sugar, wine and stock then bring to a simmer.


Return oxtail to the pot, then cover with a lid and simmer gently for 2 ½ hours or until the meat is tender.


Place the samp into a bowl, then pour over the boiling water and leave to stand and soak for 30 minutes. You can also soak the samp for 24 hours, using cold water.


Rinse the soaked samp, then place into a pot. Add the bay leaves, saffron (if using) and cover with cold water.


Bring to the boil, then turn down to a simmer and cook for 1 hour, checking halfway through to top up the water if necessary.


Give the samp a stir, the kernels will be softer, but not quite cooked through and the starch will have come out of the samp and thickened the mixture. Add more water to cover, then simmer for another 30 minutes.


Check if the samp is cooked through by tasting a few kernels (if they are tender, then its ready) or mash a few kernels with a fork, if they mash easily then the samp is cooked through.


Add the cream and season generously with salt then simmer for 5 minutes.


Printed with permission of Zola Nene, follow her on Instagram | Twitter | Facebook or visit her website

 

Read more on: creamy samp  |  oxtail stew  |  zola nene
 

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