Country Oxtail Stew
- Preheat oven to 180 degrees celsius. Heat oil in a large casserole, fry smoked ribs till golden brown then remove from casserole. Sear oxtail thoroughly on all sides in the same casserole oil, the return the smoked ribs, add in the shallots, cloves and garlic. Stir till sizzles.
- Empty the can of tomatoes into the casserole dish and pour in the wine, add mesquite sauce, tomato puree and cover the dish with aluminium foil. Bake for approx. 3 - 4 hours till the meat is tender and falls off the bone. (Remember to turn the meat a few times to avoid burning)
- When casserole is cooked, add in the celery sticks, pinenuts, sultanas and pop it back into the oven for another 20 minutes.
- Salt and pepper to taste.
This stew is best eaten with scoops of creamy warm mash potatoes. Peel 5 US potatoes and boil for 20 minutes in water. If the potatoes are cooked, the knife can go through effortlessly. Add small cube of butter, a pinch of sea salt, a dash of pepper and 170 mls full cream milk and mash them all together till fluffly and creamy. Serve with hot oxtail stew and oven fresh french loaf.