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Oxtail takes looong to make, so do this when you’ve got time to drink wine and chill at home with friends and family.

You’ll Need:

4kg oxtail
4 onions, chopped
8 carrots, chopped
cake flour
salt and pepper
olive oil
good quality organic beef stock
A fine red wine
Maizena – about ¼ cup diluted
about 6 cloves of garlic, crushed
tomato paste

Method:

First up, season the oxtail by rolling it around in cake flour, salt and pepper. Then heat up a non-stick pan, add a splash of olive oil and sear the oxtail on both sides. You’ll probably have to do this in batches. Take a roasting pan (the biggest one you have) and stack in the seared oxtail pieces. Once done, take the same frying pan, add more olive oil, and then toss in the chopped onions, carrots and garlic. Once the onions become translucent, whack it all on top of the oxtail. The last thing you need to do is make the stock (probably about 2 cups) add to it one tin of tomato paste and the Maizena, mix it all up and pour it onto the oxtail. Finish off with a generous lashing of red wine. Keep the rest for yourself – you deserve it! You want the oxtail to be just submerged in the stock and wine but not drowning.

Cover the whole lot with tin foil and whack it into the oven at 150ºC and slow cook in the oven for about 4 and a half hours.

Top tip:

Oxtail is great with good old samp and beans, but if you can’t be bothered, just make some rice.

Airlink
Justin Bonello

Cook, traveller and lover of life, Justin Bonello is the veteran presenter and producer of Cooked – a television series aired on the BBC in which the first season saw him and a bunch of friends embark on an epic 30-day foodie road trip across South Africa. He is also a published author of 3 recipe books, with Out of the Frying Pan spinning a quirky Bonello touch on quintessentially South African dishes like bobotie. Now the self taught bush-cook is busy filming a new series where he looks at how our choices as a food consumer directly impact the people and our planet. This blog brings you the best of Justin’s recipes and travel tales, straight from the horses mouth.