|2||garlic — cloves, crushed|
|2 1/2||onion — chopped|
|250 ml||wine — red|
|2||stock cubes — beef|
|1 1/2||tinned tomatoes — chopped|
|45 ml||garlic and chilli paste|
|45 ml||teriyaki sauce|
|45 ml||Worcestershire sauce|
|45 ml||barbecue sauce — smoked|
|1||chilli — deseeded and chopped|
|salt and freshly ground black pepper|
|fresh coriander — handful, chopped|
Preheat the oven to 160°C.
1. Brown the oxtail in the butter in a large pot. Add the
garlic and onions and allow the onions to soften.
2. Add all the ingredients in the list from the red wine to
the chutney, close the lid and place in the oven for 3 hours.
3. Remove the pot from the oven, place over medium-high
heat on the stovetop and remove the lid to allow the sauce to reduce
slightly. Season with salt and pepper.
4. Garnish with coriander and serve.