This recipe is ideal to prepare when the in-laws visit.
By: Ntwenhle Gcabashe
Prep time: 20 minutes
Cooking time: 5 hours
Serves: 3–4
- 2kg oxtail
- 4 tablespoons (60ml) oil
- 4 shallot onions, peeled and chopped
- 2 garlic cloves, chopped
- 1 thumb size fresh ginger, chopped
- 2 anise star
- 3 bay leaves
- 1 cinnamon stick
- 1 tablespoon tomato paste
- ½ cup fruit chutney
- 1 large tomato, chopped
- ½ cup (125ml) soya sauce
- 1 cup (250ml) red wine
- 3 cups (750ml) chicken stock
- Handful coriander, roughly chopped
- Vegetables couscous to serve
- Preheat oven to 200°C.
- In a frying pan, heat oil. Brown oxtail for 8–10 minutes. Remove from pan.
- Put shallots, garlic and ginger in pan. Fry until soft.
- Add anise star, bay leaves and cinnamon stick. Fry for 3–5 minutes.
- Add tomato paste, fruit chutney, tomato, soya sauce, wine, stock and coriander. Transfer into an oven dish and add oxtail. Cover with lid and bake for 4–5 hours or until meat comes off the bone.
- Serve with couscous.
