INGREDIENTS
enough CLOVER Mooi River butter
1,2 kg oxtail
2 onions, chopped
375 ml (1½ cups) beef stock
250 ml (1 cup) red wine
45 ml (3 tbsp) tomato paste
1 ml salt
pinch of black pepper
3 whole cloves
1 bay leaf
5 ml (1 tsp) dry mixed herbs
12 baby onions, peeled
4 celery sticks, roughly chopped
Method
Heat some butter and brown the oxtail on the outside bit by bit, until all the meat is done.
Remove the heat and set aside.
Add more butter and fry the onions until done.
Return the meat to the saucepan and add the stock, red wine, tomato paste, salt, black pepper, cloves, bay leaf and herbs.
Cover the saucepan with a lid and let it simmer on medium heat for 2½ to 3 hours.
When the meat separates easily from the bone, remove some of the larger bones.
Add the baby onions and the celery. Let it simmer for 25 to 30 minutes.
Remove the bay leaf.
Serve hot with rice or couscous.
CLOVER INGREDIENTS USED IN THIS RECIPE