Oxtail with sultanas

By admin
29 July 2010

Mrs GE du Toit of Bloemfontein found this recipe in a magazine from 1970. We adapted it slightly to produce this winner.

Serves 4-6 

Preparation time: 15-20 min

Cooking time: 3-3½ hours

30 ml (2 T) olive oil

1 kg oxtail

15 ml (1 T) dry mustard powder

10 ml (2 t) salt

15 ml (1 T) cake flour

250 ml (1 c) orange juice

15 ml (1 T) lemon juice

10 ml (2 t) Worcester sauce

125 ml (½ c) sultanas or raisins

2 celery stalks, chopped

Preheat the oven to 180 °C.

Heat the oil in an ovenproof saucepan and brown the oxtail a few pieces at a time.

Mix the mustard powder, salt, flour, orange and lemon juice and Worcester sauce until smooth.

Return the browned oxtail pieces to the saucepan and pour over the mustard mixture and sultanas or raisins.

Mix well and cover the saucepan with a tight-fitting lid or aluminium foil.

Bake for about 3 hours.

Remove the lid or foil when the meat is tender and add the celery.

Bake for another 15 minutes and serve with roasted tomatoes and a green salad.

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