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Plus any or all of the following - depending on availability and taste.
2 x bay leaves 4 or 5 leaves fresh basil (chopped) Pinch of dried or teaspoon fresh origanum (marjoram) 1 teaspoon
fresh ginger (chopped) 1/2 cup tomato peeled and chopped 1/2 cup haricot or broad beans - soaked overnight
Method: Using a large cooking pot, lightly brown oxtail in oil Add onions until golden brown Add all
other ingredients except potatoes or beans
Now you have 3 choices- transfer ingredients to
Slow cooker (Crockpot) - about 6 to 7 hours but delicious and very little supervision
Oven double baster - (300F
or 180C) lovely braised flavour and check once an hour or so for 5 hours
Or leave in the cooking pot on very slow heat and stir every 1/2 hour for about 5 hours
All of the above work well. Add water hourly
for the oven method Add beans about 2 hours before eating time and potatoes 1 hour before . Oxtail loves slow cooking - the meat does not get stringy and the flavour goes right through the stew. Thicken gravy with a
little maizena before serving if desired. Serve with rice and a salad. (Dumpling recipe below if you want them.)
Dumplings.( Don't thicken if you add dumplings as they draw liquid) 1 Cup self-raising flour 1
teaspoon oil Mix in bowl adding water slowly until texture like stiff putty. Roll mixture into 1 inch (25mm) balls using lots of dry flour (They will be very sticky) Add to simmering stew and close lid tightly -
leave closed for 15 minutes.
Lovely grub
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