Tanya’s Oxtail in Red Wine

Name: Tanya's Oxtail in Red Wine
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: serving
Cuisine: Beef
Ingredients: 500 ml wine pinotage; dash cayenne pepper; carrots young; 1 tsp coriander seeds; tin tomato puree; 1 tsp garam masala; tsp cinnamon ground; 1 tsp coriander; 1 tsp freshly ground black pepper; salt to taste; 1 tsp turmeric; onion; 1 kg oxtail; bay leaf; oil for frying

Prep: 30 mins, Cooking: 1 hr

Rate this recipe

Tanya's Oxtail in Red Wine

By Tanya Retief October 26 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (15)

500 ml	wine — pinotage
dash	cayenne pepper
	carrots — young
1 tsp	coriander — seeds
	tin tomato puree
1 tsp	garam masala
tsp	cinnamon — ground
1 tsp	coriander
1 tsp	freshly ground black pepper
	salt — to taste
1 tsp	turmeric
	onion
1 kg	oxtail
	bay leaf
	oil — for frying

Tap for ingredients

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.