Oxtail, which comes from cattle, is a flavorful but bony cut of meat that requires a long cooking period to make the tough meat tender. Stewing the meat achieves this tenderness and the heat and comforting flavors make this stew ideal for cold winter days. Pair this savory stew with some fresh-baked crusty bread for dipping. This South African oxtail stew recipe serves 4 to 6 people.
Instructions
1. Rinse the oxtail pieces. Put thyme, parsley, bay leaf, cloves and savory into the middle of a piece of cheesecloth. Wrap and tie with kitchen twine.
2. In a slow cooker (at least 5 qt. capacity), place the cheesecloth bag, olive, orange zest, garlic, whole onion and tomato paste. Cover with red wine and beef broth.
3. In a heavy skillet or wok over medium-high heat, add the peanut oil and wait a few seconds for it to smoke.
Add oxtail to the oil and rapidly sear the pieces. Be careful of the hot splattering oil. Transfer the oxtail into the slow cooker after searing.
4. Add the bacon drippings to the skillet. Place the chopped onions and diced potatoes in the skillet and stir often. Turn heat down to medium continue to cook until everything is browned.
Remove the potatoes and onions and place them in the slow cooker. Do not stir to mix.
5. Reduce heat to low and let simmer; covered, for 5 to 6 hours. Stir the stew every hour or so.
6. Prepare the noodles and vegetables just before the stew is done.
Discard the cheesecloth then remove the slow cooker from heat. Serve oxtail stew over egg noodles and vegetables.
Tags: slow cooker, noodles vegetables, oxtail stew, South African