Beef and Barley StewApril 21, 2015
Boerewors with a differenceApril 21, 2015
- 30 ml butter
- 30 ml canola oil
- 1.5 kg oxtail, small pieces
- seasoned flour
- 1 onion, sliced
- 3 cloves, garlic, sliced
- 1 large carrot, diced
- 1 large stick of celery
- 2 sprigs rosemary
- 12 pickling (baby) onions, peeled
- 250 g baby carrots, peeled (or just 4 large carrots, cut into large chunks)
- 12 baby potatoes
- 250 ml strong beef stock
- 30 ml tomato paste
- 500 ml good red wine
- freshly ground salt and pepper
- Servings: 8
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!
Recipe courtesy of Food24