Braised oxtail with Parmesan maize rice

Umngqusho ne nyama ebomvu is a beautifully rich bowl of pullapart African comfort food. You can substitute the maize rice with samp or arborio rice.

Serves 4–6 Preparation time Cooking time

30 minutes 3 hours

YOU NEED

FOR THE OXTAIL

• 1,5–2 kg oxtail, cut into sections

• 2 tablespoons (30 ml) olive oil

• 200 g onion (about 1 large), chopped

• 200 g carrots (about 2), peeled and sliced

• 200 g celery (about 3 sticks), sliced

• 2 tablespoons (30 ml) tomato paste

• 1 garlic bulb, halved

• 1 bottle (750 ml) red wine

• 2 sprigs rosemary

• 3 bay leaves

FOR THE RAGÙ

• 200 g onion (about 1 large), chopped

• 200 g carrots (about 2), peeled and chopped

• 200 g celery (about 3 sticks), sliced

• 5 g Italian parsley, chopped

• 3 tablespoons (45 ml) olive oil

• 2 tablespoons (30 ml) tomato paste

• 190 ml beef stock

• 1 can (400 g) peeled tomatoes

FOR THE MAIZE RICE

• 2 cups (500 ml) vegetable stock

• 225 g maize rice, soaked overnight

• 1 tablespoon (15 ml) butter

• 2 tablespoons (30 ml) Italian parsley, chopped

• Parmesan cheese, grated

THIS IS HOW

Season the oxtail with salt and freshly ground black pepper. Heat the olive oil in a large ovenproof saucepan or casserole over high heat. Brown the oxtail on all sides, working in batches in a single layer. When the meat is properly browned, drain the fat and set the meat aside.

Place the chopped vegetables in the casserole and reduce the heat to medium. Brown the vegetables for a few minutes, then add the tomato paste and cook for a few more minutes.

Return the oxtail to the saucepan, add the garlic and wine and bring to a boil. (If the wine does not cover the meat, top it up with water or beef stock.) Add the rosemary and bay leaves. Reduce the heat to medium low, cover and cook for 2 hours, stirring occasionally, until the meat is fall-apart tender.

Remove the oxtail from the liquid and allow to cool. When cool, pick the meat off half of the bones and keep the rest intact. Strain the cooking liquid and allow it to separate. Remove the fat that rises to the top and keep the clear liquid for the ragù.

Make the ragù Finely chop all the vegetables and herbs in a food processor. Heat the oil in a large saucepan, add the vegetables and sauté until soft. Add the tomato paste, then the stock to deglaze the pan. Cook until the liquid has reduced and the vegetables have almost dissolved.

Add the tomatoes and break them up using a fork or potato masher. Simmer for 15 minutes. Add the oxtail braising liquid and bring to a simmer. Add the shredded and whole pieces of oxtail to the vegetables. Cook for 15 minutes, or until the liquid has reduced to a slightly syrupy consistency.

Make the maize rice Bring the stock to a boil in a saucepan. Using a whisk, mix the maize rice into the boiling stock. Reduce the heat to low and cook for 40 minutes, or until soft and cooked through. Turn off the heat and stir the butter and parsley through.

Stir in the braised oxtail or serve it with the maize rice on the side. Serve with Parmesan. >