Oxtail Casserole

Surely one of the most perfect winter comfort foods. Oxtail, slow simmered with tomatoes, wine and vegetables to produce a rich, fragrant stew.

Difficulty

Prep Time

25 minutes

Cooking Time

2.5 - 3 hours

Serves

5

Print Recipe

Ingredients

+- 1.2 kg oxtail pieces
SPAR sunflower oil
30 ml SPAR butter or full fat margarine
3 medium carrots, peeled and thinly sliced
4 stalks celery, cut into chunks
1 large onion, sliced
60 ml SPAR Italian Balsamic Vinegar
¾ can SPAR diced tomatoes
175 ml red wine
60 ml dry sherry
3 cloves garlic, crushed
3 ml dried thyme
3 SPAR Bay Leaves
2 sachets liquid beef stock
400 ml hot water
Salt and freshly ground black pepper to taste

Method

Brown the oxtail pieces all over in a drizzling of hot oil in a pot. Lift them out and set aside.
In the same pot, add the butter over low heat, and toss in the carrot, celery and onion over medium heat until tender.
Add the vinegar and scrape in any flavourful residue from the meat and vegetables that adheres to the pot base.
Pour in the remaining ingredients.
Cover with a lid and simmer slowly for 2 ½ - 3 hours. If the liquid reduces too much, add in a little more wine. The meat should be very tender, but not quite falling off the bone.
Remove the oxtail, and pour the liquid off into another pot, through a sieve, pressing down on the vegetables to extract the flavoursome liquid they retain. Bring the liquid to the boil and simmer rapidly until it reduces down to a shiny sauce consistency. Serve this sauce spooned over the oxtail.

Hints & Tips

To make this dish go further add in a can of drained SPAR Cannellini Beans to the oxtail before re-heating and serving with the sauce.
Use this same recipe if cooking over coals in a potjie pot, but expect an additional cooking time of up to an hour.
The large onion may be substituted with a medium onion along with 2 sliced SPAR Freshline leeks when in season.

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