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Oxtail with Cheese and Biltong Croquettes

Cheese and Biltong Croquettes

Oxtail with Cheese and Biltong Croquettes
Recipe: Akhona Swazi

Serves: 3—4
Preparation: 10 minutes
Cooking: 1½ hours
 
Ingredients 
1 kg fresh oxtail
1½ Tbsp olive oil
1 onions, chopped
2 cloves garlic , finely chopped
2 large fully ripened fresh tomatoes, crushed
1 Tbsp tomato paste
2 medium carrots, cut in pieces
½ chilli, chopped
2 sprigs thyme
1 t mild and spicy curry powder
2 cups beef stock
2 spring onions, sliced
½ small bunch fresh coriander, chopped
salt and pepper to taste
 
Cheese and biltong croquettes
50 g chopped biltong
500 g cold mashed potato
1 egg yolk
2 spring onions, finely chopped
1⅓ cup (170 g plain) flour, reserve 135 ml (70 g) for crumbing
50 g Clover Cheddar Cheese, grated
300 g cups fresh breadcrumbs
2 eggs, beaten
60 ml cup milk
oil for deep frying
 
Method
 
Oxtail
In a large pot, heat the oil and brown the oxtail on each side for about 5 minutes. This may be done in two batches. Scoop the oxtail pieces out into a bowl and set aside.
In the same pot, add the onions and allow them to cook till golden brown.
Add the garlic and sauté for about 3 minutes stirring constantly to avoid burning the garlic.
Add the tomatoes, tomato paste, carrots, chilli, thyme and curry powder. Stir well to avoid sticking to the pan. Cover and cook for about 5 minutes to allow the tomatoes to cook and the spices release their flavours and aroma.
Once the sauce is well cooked, add the stock and oxtail pieces and bring to a boil over high heat. Lower the heat to low and allow to simmer for 60—90 minutes until the meat are soft, stir occasionally.  The juices should be slightly reduced and nicely thickened.
Remove from heat add the spring onion and coriander.
 
Cheese and biltong croquettes
Heat a non-stick frying pan over medium heat. Sauté the biltong for 3—4 minutes or until crisp. Drain excess fat with paper towels.
Combine the mashed potato, egg yolk, spring onions, sautéed biltong and 195 ml (100 g) of the flour in a large bowl. Shape the potato mixture into croquettes.
Place the remaining flour in a bowl and the breadcrumbs in another bowl.
Whisk the egg and milk together in a shallow bowl.
First roll the croquettes in the flour, shaking off excess, then dip in the egg mixture and lastly in breadcrumbs to coat.
Heat oil in a deep frying pan over medium-high heat. Cook croquettes, in batches, 3 to 4 minutes or until golden on both sides. Using a slotted spoon, transfer to a plate lined with paper towels.
 
Serve the croquettes with the oxtail.

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