The Lazy Makoti’s oxtail stew is absolutely worth it
Still don’t know what to cook for Christmas. You might want to try the Lazy Makoti, a.k.a. Mogau Seshoene’s fantastic oxtail stew. Sure, it takes some time to cook – but the prep work is a breeze, and then you can sit back and relax.
Oxtail stew
Preparation: 15 minutes
Cooking: 4 hours
Cooking: 4 hours
Ingredients:
- 1.5 kg oxtail
- 2 T flour
- 3 T oil
- 1 large onion, chopped
- 2 t garlic, minced
- 2 carrots, roughly chopped
- 2 tomatoes, chopped
- 2 bay leaves
- 4 thyme sprigs
- 1 T sugar
- 1 ½ cups red wine
- 1 cup beef stock
- Sea salt and freshly ground black pepper, to taste
- 8 sweetcorn cobs, quartered
- Rice, pap or mashed potato, for serving
Method:
- Toss the oxtail in the flour until lightly coated. Heat the oil in a large saucepan and brown the meat thoroughly. Remove from the pan and set aside.
- In the same pan, fry the onion and garlic until soft. Add the carrots, tomatoes, bay leaves and thyme. Simmer for 5 minutes, then return the oxtail to the pan.
- Add the sugar, wine and beef stock and simmer for 3–4 hours, or until the oxtail is cooked and tender. Check every 30 minutes to ensure the stew does not dry out.
- Add more stock or water if necessary. In the last half hour, add the sweetcorn into the pot.
- Serve with rice, pap or mash.
(Serves 6-8)
Videography: Xolisani Khumalo
Video editing: John Taylor
Still photograph: Jan Ras
Still production: Bianca Strydom
Looking for a quick fix?