3 Tbsp (45 ml) olive oil
1 kg oxtail
1 large onion, peeled and chopped
1 ½ cups (375 ml) hot beef stock
¼ cup (60 ml) dry red wine
2 Tbsp (30 ml) tomato paste
3 whole
cloves
1 bay leaf
2 tsp (10 ml) chopped fresh thyme or ½ tsp (3 ml) dried
salt and freshly ground black pepper to taste
250 g (about 10) pickling onions, peeled
4 stalks celery, chopped
- Heat the oil in a cast-iron potjie over medium coals or in a heavy-based saucepan on the stove, and brown the oxtail until golden. Add the onion and sauté until soft.
- Pour in the stock, wine and tomato paste, add the cloves, bay leaf, thyme and seasoning, and simmer for about 2 hours, adding more stock if required. Add the onions and celery, simmer for about 15 minutes until soft and serve with rice.
Serves 4-6
Variation
Add potatoes and carrots if preferred.
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