Warm up with five hearty stews .

These hearty and delicious meals warm up any winter day

BRAZILIAN OXTAIL STEW

Oxtail goes a long way. Make it go even further by adding potjiekos beef to it – you’ll save a few rands and the result tastes just as good. SERVES 4-6 Preparation: 10 min Cooking: about 1½ hours 500-650 g oxtail 500-650 g potjiekos

beef salt and freshly

ground pepper 15 ml (1 T) paprika or 5 ml (1 t) smoked paprika olive oil for frying 3 onions, sliced 6-8 garlic cloves,

bruised 2 bay leaves 4 thyme sprigs 1 can (410 g) whole

tomatoes 500 ml (2 c) beef stock 15 ml (1 T) lime or

lemon juice (optional) cheesy polenta or pap fresh herbs to garnish 1 Season all the meat with salt and pepper. Sprinkle the paprika over. 2 Heat a little oil in a pressure cooker and brown the meat in batches. Remove and set aside. 3 Stir-fry the onions and garlic until golden brown. Add the bay leaves, thyme sprigs, canned tomatoes and beef stock. Return the meat to the pressure cooker and add water if needed – the meat should be just covered. Stir well. 4 Close and secure the pressure cooker lid. Cook under pressure for 40 minutes or until the meat is tender. Remove the lid, add the lime or lemon juice (if using) and season with more salt and pepper if necessary. 5 Serve the stew with cheesy polenta or pap. Garnish with fresh herbs.

SERVES 4-6 Preparation: 10 min Cooking: about 1½ hours 4 garlic cloves,

crushed 6 rotis handful of fresh basil 800 g mutton or beef 1 Season the meat

potjiekos meat with salt and pepper. salt and freshly Roll each piece of

ground pepper meat in the flour to 125 ml (½ c) flour coat, then shake off oil for frying the excess. 2 onions, sliced 2 Heat a little oil in a 6 garlic cloves, large pot and brown

crushed the meat in batches. 30 ml (2 T) tomato Remove from the

paste pot and set aside. 2 cans (410 g each) 3 Wipe the pot with

chopped tomatoes paper towels then 250 ml (1 c) beef add a little more oil.

stock Fry the onions and 6 potatoes, cooked and garlic until fragrant.

peeled Return the meat to TO SERVE the pot and add the 30 ml (2 T) butter rest of the ingredi- t – teaspoon/s T – tablespoon/s c – cup/s ents except the potatoes. 4 Add enough water to cover the meat. Let the stew simmer slowly for about an hour or until the meat is tender. Add the potatoes and season with more salt and pepper if needed. 5 To serve Melt the butter in the microwave and stir in the garlic. Heat the rotis in a pan one by one and fry until lightly seared. Brush garlic butter onto each roti as soon as you take it from the pan. 6 Scatter the basil over the stew and serve with the rotis.