Oxtail stew

By admin
01 September 2011

80 ml (1/3 c) seasoned flour

15 ml (1 T) paprika

1 kg oxtail, cut into pieces

oil, for frying

2 carrots, sliced

6 pickling onions, peeled

2 cloves garlic, chopped

500 ml (2 c) meat stock

1 can (410 g) chopped tomatoes

150 g green beans, roughly chopped

salt and pepper to taste

15 ml (1 T) parsley, chopped

1. Mix the flour and paprika in a mixing bowl and roll the oxtail pieces in the mixture.

2. Heat a heavy-bottomed cast-iron saucepan and add a little oil.

3. Brown the oxtail pieces. Remove from the pan and set aside.

4. Fry the carrots, onions and garlic in the same saucepan until nearly done.

5. Return the meat to the saucepan and add the meat stock and tomatoes.

6. Simmer for about 1 hour or until the meat is tender.

7. Add the green beans and simmer until done.

8. Season the stew to taste and add the parsley before serving. Serve on mashed potatoes.

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