Umsila Wenkomo (Oxtail Stew): comfort on a plate

By Drum Digital
22 July 2014

If the winter weather is starting to get you down and your family needs a bit of pampering, this delicious DRUM recipe is just the thing. Pop into your nearest Checkers this afternoon and enjoy a wonderful, warm treat this evening.

If the winter weather is starting to get you down and your family needs a bit of pampering, this delicious DRUM recipe is just the thing. Pop into your nearest Checkers this afternoon and enjoy a wonderful, warm treat this evening.

  • Preparation time: 10 min
  • Cooking time: 3 hours
  • Serves 10-12

You will need:

  • 3 kg oxtail, excess fat removed water to cover
  • 5 ml (1 tsp) paprika
  • 15 ml (1 tbsp) barbeque spice
  • 5 medium carrots, sliced
  • 225 g green beans, cut into 1 cm long pieces
  • 6 medium potatoes, peeled and quartered
  • 60 g (1 packet) creamy oxtail soup
  • salt and pepper to taste

Method:

  1. Put the oxtail in a large pot and add just enough water to cover it. With the lid off, cook the meat for about 30 minutes until the water has evaporated. At this point, the meat will start to brown in the fat released by the oxtail. Turn the meat so that it browns on both sides.
  2. Once the meat has browned on both sides, add the paprika, barbeque spice and three cups of water (enough to cover the browned meat) and mix well. Cover with a lid and cook over a low heat for about 2 hours, until the meat is soft.
  3. Check the meat once in a while to make sure there is still enough liquid in the pot to cover it. Add more if necessary. Add the vegetables and the soup powder and cook until the vegetables are soft (about 30 minutes). Season to taste.

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