OXTAIL STEW WITH PEACHES AND PORT


INGREDIENTS

2 onions, sliced
3 carrots, peeled and diced
2 celery stalks, peeled and diced
1 clove of garlic, finely chopped
1 tbsp sunflower oil
2 tbsp cake flour
1 pinch salt and milled pepper, to taste
1.7 kilograms oxtail, ready cut
300 ml boiling water
150 ml port
100 ml beef stock
4 tbsp red grape vinegar
4 tbsp brown sugar
2 PnP bay leaves
4 large potatoes, peeled and quartered
20 dried peaches, roughly chopped
1 can tomato, chopped
1 tbsp rosemary, chopped
3 tbsp parsley, chopped

INSTRUCTIONS
Sauté the onions, carrots, celery and garlic in a little oil until soft
Season the cake flour with salt and pepper and coat the oxtail pieces in the mix
Brown the meat in heated oil. Add the boiling water, port and beef stock and mix well.
Add the vinegar, sugar and bay leaves and simmer for 3 hours until the meat is nearly tender (add more boiling water if necessary).
Add the potatoes, peaches and tinned tomatoes. Simmer until the potatoes are done and the meat is tender.
Season with more salt and pepper if necessary and add the chopped rosemary and parsley. Mix in well.
Take off the heat and serve with yellow rice.

WINTER HAS ARRIVED….THE PERFECT MEAL FOR THOSE COLD NIGHTS!!  YUMMY!!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: