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Yummy Oxtail

Yummy Oxtail

Yummy Oxtail
Recipe by Daleen van der Merwe

Serves: 4
Preparation: 10 minutes
Cooking: 2½ hours

2 onions, cut in rings

4-5 Tbsp oil
cake flour
salt an pepper
1,5 kg oxtail, jointed
1—2 cups boiling water
¼ cup white wine vinegar
2 Tbsp brown sugar
4 carrots, peeled and cut in 1,5 cm-thick pieces
3 potatoes, peeled and halved
½ packet oxtail soup powder
2 Tbsp chopped basil
cooked rice to serve

Heat a saucepan, add one tablespoon of the oil and sauté the onions until soft. Spoon the onions out and keep aside.

Season the flour with salt an pepper. Roll the oxtail joints in the flavoured flour to cover completely. Add the rest of the oil to the saucepan and fry the floured oxtail in batches until brown.
Return the onions to the pot, add enough water to cover the oxtail. Add the vinegar and brown sugar, cover and simmer for 2½ hours (1 hour in pressure cooker) or until the meat is nearly soft.

Add more water during the cooking process, if needed. Add the carrots, potatoes and soup powder and simmer until the meat and vegetables are cooked and soft. Check seasoning and add more salt and pepper if needed. Sprinkle the basil over just before serving.

Serve with rice.

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