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Brazilian oxtail stew


Brazilian oxtail stew

Ingredients 15
Servings 4-6
Time 10 min

Ingredients

  • 500-650
    g
    oxtail
  • 500-650
    g
    potjiekos beef
  • salt and freshly ground pepper
  • 15
    ml
    paprika
  • 5
    ml
    or smoked paprika
  • olive oil for frying
  • 3
    onions, sliced
  • 6-8
    garlic cloves, bruised
  • 2
    bay leaves
  • 4
    thyme sprigs
  • 1
    can whole tomatoes
  • 500
    ml
    beef stock
  • 15
    ml
    lime or lemon juice (optional)
  • cheesy polenta or pap
  • fresh herbs to garnish
 

Method

about 1½hours
 

1. Season all the meat with salt and pepper. Sprinkle the paprika over.

2. Heat a little oil in a pressure cooker and brown the meat in batches. Remove and set aside.

3. Stir-fry the onions and garlic until golden brown. Add thebay leaves, thyme sprigs, canned tomatoes and beef stock. Return the meat to the pressure cooker and add water if needed – the meat should be just covered. Stir well.

4. Close and secure the pressure cooker lid. Cook under pressure for 40 minutes or until the meat is tender. Remove the lid, add the lime or lemon juice (if using) and season with more salt and pepper if necessary.

5. Serve the stew with cheesy polenta or pap. Garnish with fresh herbs.

 

Read more on: stews
 

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