Stewed Oxtail

Easy for everyone to make this winter

Serve this oxtail stew with heaps of rice to absorb all the delicious gravy.

Serves: 6

Ingredients:

• 2 Onions, sliced
• Oil for frying
• Cake flour for rolling
• Salt and pepper to taste
• 1.7 kg Oxtail, cut into 5cm chunks
• 250-500ml boiling water
• 60ml White grape vinegar
• 60ml Brown sugar
• 5 Medium-sized carrots, scraped clean
• 4 Large potatoes, skinned and halved
• 1 Packet (50g) oxtail soup powder
• 50ml Finely chopped parsley

Method:

1. Sauté the onions in a little oil until soft.
2. Season the cake flour well with salt and pepper.
3. Roll the oxtail chunks in the cake flour mixture until well coated.
4. Brown the meat in heated oil. Add just enough boiling water to cover the meat.
5. Add the vinegar and brown sugar and simmer until the meat is nearly tender. Add more boiling water if necessary.
6. Add the carrots and potatoes and half the packet of oxtail sour powder. Simmer until the vegetables and meat are tender.
7. Add more of the oxtail soup powder if the gravy requires further thickening.
8. Season with extra salt and pepper if necessary and sprinkle with parsley just before serving.
9. Serve with rice.

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