Irie Zulu’s Winter South African Oxtail Stew
Makes about 9 servings
2 pounds of fresh oxtails (get your butcher to slice them into pieces in between the bones)
1⁄2 cup flour
4 tablespoons Afro Fusion Cuisine Mama Cita All-Purpose Seasoning (see note)
2 tablespoons butter
2 tablespoons olive oil
6 large carrots (2 chopped coarsely and 4 diced finely)
2 large onions, chopped coarsely
6 green onions, chopped coarsely
6 sprigs of fresh thyme
6 black peppercorns
2 tablespoons crushed garlic
1⁄2 of a 9-ounce jar of Afro Fusion Cuisine Reggae Girl Marinade (use 4.5 ounces; see note)
2 cups tomato sauce
Salt to taste
8 1⁄2 cups beef stock
1 cup red wine
Water as needed
6 Yukon Gold potatoes, diced
Clean and wipe oxtails dry with a paper towel.
Mix flour and Afro Fusion seasoning in a large resealable plastic bag. Add oxtails and shake to coat with the seasoned flour.
In a large, heavy-bottomed pot, heat butter and olive oil. When hot, add oxtails and brown on all sides. When browned, remove and drain on paper toweling and keep warm.
Add the 4 finely diced carrots to the pot together with the chopped onions and green onion, and sauté until softened.
Return oxtail to pot and add thyme, peppercorns, garlic, marinade, tomato sauce, salt, stock and wine.
Bring slowly to a boil. Reduce heat, cover tightly with a lid and simmer 4 hours.
Check oxtails every 30 minutes to stir if needed and add water to keep meat covered.
One hour before serving, add remaining carrots and the potatoes and continue cooking slowly, without stirring.
If you want a thicker sauce, you can let the liquid in this dish reduce more or stir in some cornstarch mixed with cold water
Serve over hot cooked rice or polenta.
Notes: Afro Fusion Cuisine spices and marinades are available at Outpost
Natural Foods Stores and Whole Foods
Markets.
Make sure you add salt to taste, as Afro Fusion Cuisine spice does not include salt.
To request a recipe, write “You Asked for It,” Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371 or email jdemski @journalsentinel.com. Requests must include complete restaurant name, address and phone number (only businesses still in operation will be considered), as well as your name, address and phone number. (Names and addresses will be withheld upon request.) Column compiled by Joanne Kempinger Demski.