- Description
- Delivery Information
- Additional information
- Cut Diagram
- Recipe
Description
Sliced oxtail
Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.
Contact our friendly staff to confirm your delivery dates and times.
Cape Town CBD and Atlantic Seaboard – Monday to Saturday.
Southern Suburbs up to Steenberg – Monday to Saturday.
Northern Suburbs – Monday to Saturday.
Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.
Table View, Sunset Beach & Blaauwberg – Monday to Saturday.
False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.
Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.
Fall-off-the-bone oxtail
Ingredients:
- 15 ml olive oil
- 1.5 kg oxtail
- 3 cloves garlic, crushed
- 2 birds eye chilies, finely chopped
- 1 brown onion, finely chopped
- 4 leeks, finely chopped
- 125 g good quality bacon, chopped
- 4 medium sized carrots, peeled and cut into small chunks
- 1 cup good quality concentrated beef stock
- 1 tin chopped and peeled tomatoes
- 2 glasses of red wine
- 1 handful fresh rosemary and thyme
- 3 bay leaves
- salt and black pepper to taste
Method:
- Heat the olive oil in a large iron cast pot or casserole dish. Brown the pieces of meat, and set aside.
- Add the garlic, chili, onion, leeks, bacon and carrots to the pot, and fry for a few minutes until the onion is translucent.
- Deglaze the pan by adding the stock, tin of tomatoes, and wine. Put the meat back into the liquid, add the herbs, bay leaves and season.
- Leave to slow cook on low heat for 5 hours, covered, stirring every now and then.
- After cooking time, you can remove the meat from the liquid and turn up the heat to reduce the juices.
- Season to taste, serve with mashed cauliflower and rainbow carrots.
Source: food24.com
