|30 ml||canola oil|
|flour — seasoned|
|1||onion — sliced|
|3||garlic — cloves, sliced|
|1||carrots — large, diced|
|1||celery stalks — large|
|2||fresh rosemary — sprigs|
|12||pickling onions — peeled|
|250 g||carrots — baby, peeled|
|250 ml||stock — beef|
|30 ml||tomato paste|
|500 ml||wine — red|
|salt and freshly ground black pepper|
Coat the oxtail pieces liberally in seasoned flour.
Heat the butter and oil in the potjie.
Brown the meat and set aside.
Add the prepared onion, garlic, carrot, celery and
rosemary and fry until softened.
Add the remaining veggies and heat through.
Add the meat, followed by the hot stock, tomato paste and wine.
simmer gently over moderate heat for 4 hours.
Add more wine if the liquid
evaporates too rapidly.
Season to taste and serve with rice, mash or homemade
Reprinted with permission of Bits of Carey.