Oxtail stew with mealipap
|1 kg||oxtail — cut into joints|
|flour — cake, for dusting|
|5 Tbs||vegetable oil|
|5||onions — roughly chopped|
|1 cloves||garlic — cloves, crushed|
|2 cup||stock — beef|
|2 cup||wine — red|
|3||black peppercorns — whole|
|1 x 410 g||red kidney beans — tinned|
|salt and freshly ground black pepper|
Dust the oxtail with the flour and heat the oil in a pan.
Fry the meat on both sides until brown, then transfer to a large pot.
Fry the onions and garlic in the same pan for 5 minutes, then add the mixture to the oxtail.
Pour the beef stock and wine over the oxtail, add the bay leaves and peppercorns, and simmer gently, covered, for 3 hours.
Add the beans to the pot,season with the salt and pepper,and leave to simmer for another 10 minutes.
Serve with mealiepap with onion and tomato sauce.