|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.
Cover and 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 bread.
Reprinted with permission of Bits of Carey.