Instant winter warming deliciousness: Braised Oxtail with Mash

Instant winter warming deliciousness: Braised Oxtail with Mash

Waking up to 14 degrees celcius today, there’s no doubt winter has arrived.
Not the biggest fan of this season, but unless I can move overseas in our winter and come back for our summer, I’m stuck with this gloomy, cold, windy, rainy season that’s winter in Cape Town.

The only comfort is the delicious warm foods you get to enjoy in winter. That’d be too heavy and warm for winter. I’m talking about warm foods such as stews, curries, roasts, to winter-conducive cooking methods such as oven cooked/baked, slow cooked, braised; lots of foods.

Tonight I’m inspired by a special in the meat market of my local supermarket: Oxtail.
This used to be my winter treat at one of the steak houses in Cape Town every winter, and they did it do well.
So my mission tonight is to try replicate my winter favourite, that I’ve never made before, but enjoyed countless times. Replicate based on taste, smell and sight. I have no idea what they put into their oxtail other than oxtail.

Ok, here we go!

What do you need? Serves 4
8 Potatoes
1.2 kg of oxtail
3 medium sized carrots
1 onion
2 tomatoes
2 tbs crushed garlic/ finely chopped
Corn flour for discretionary thickening
40g Butter
Salt & pepper
4 Stock cubes
2 tbs paprika
2 tbs masala
5 bay leaves
300 ml red wine
100ml water
1 tbs tomato paste
1 tbs thyme( fresh or dried)

Now let’s begin. Wish me luck…
I start with seasoning the oxtail with salt & pepper, then dusting with flour. While doing this, place a big pot with butter on the stove. You could use a pressure cooker for this, if you have one, it reduces the cooking time by almost half!
When the butter is hot, brown the oxtail in the butter on all sides.
When browned, add all your chopped veg( onion, carrot, garlic, tomatoes), the seasoning( stock cubes, paprika, masala), tomato paste. Let this cook for about 5 minutes until you add the liquids: chopped tomatoes with their juices, red wine and cold water.

When this has come to a boil, lower the heat to medium heat( level 3 on a standard electric stove) of low heat if you have more cooking time. Between coming home from work way after 17h00 and needing to serve dinner before 19h00; time is very precious( excuse the pun 😜).
At medium heat, I let it braise for 2 hours

At an hour in, start with you mashed potatoes. Peel and cube the potatoes into little cubes and cook in salted water.
When soft, drain the water. Into a bowl, add 1 tbs of cream cheese and mash until almost smooth. I’m not doing it all the way because I like the surprise change in texture when I eat my mash. Gives it some character. 😋

After 2 hours, thicken the liquid with 2 tbs of corn flour. Season with salt & pepper to taste.
And we are done!

Dish up, sprinkle with parsley or thyme, serve and Enjoy!

Author: preciousgarnett

I'm a multi-faceted young woman. I'm a proud mom to a now 5 year old 😜. I'm a daughter, I'm a sister and a friend to a few people. I'm a medical doctor by profession, passionate about infectious disease, primary health care and public health. I live food, from thinking about it, cooking it to eating it. Health and Nutrition fanatic. I live by a few chants...: 1. Before I do anything whether related to food or not, I ask myself ' Is it worth the calories?' Whether literally or figuratively( i.e. Is the decision worth the stress, effort, investment) 2. What you put in must come out! If you don't let it out, it settles on your tummy and hips. 3. 'Everything happens for a reason'. I try reflect on situations I find myself in, whether by choice or not. And look for Lessons I'm meant to learn from them, in order to grow.

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