Ox­tail

SERVES 6 PREPA­RA­TION: 20 MIN COOK­ING: 2 HR 30 MIN

Drum Food - - CONTENTS -

1kg ox­tail salt and black pep­per 60ml (¼c) flour

30ml (2T) oil

2 onions, chopped 2 car­rots, chopped 6 gar­lic cloves, sliced 2 bay leaves

2 sprigs fresh rose­mary 500ml (2c) beef stock 60ml (¼c) tomato paste 250g mush­rooms, halved samp, to serve

1 Sea­son the ox­tail with salt and pep­per. Sprin­kle with the flour and toss to coat. Di­vide the ox­tail into two batches. Heat the oil in a pot over medium heat and fry the ox­tail in batches un­til browned.

2 Add the onions, car­rots, gar­lic, bay leaves and rose­mary, and cook un­til the onions are soft and fra­grant.

3 Pour in the stock and add the tomato paste. Stir to com­bine. Cover with a lid and sim­mer for at least 2 hours.

4 Add the mush­rooms and cook for another 15 min­utes. Serve with samp.

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