Oxtail stew with gluhwein flavours
Serves 6
Preparation time 30 minutes
Cooking time 3 hours
You need
• 2 kg oxtail, excess fat removed
• salt and freshly ground black pepper
• oil, for shallow frying
• 12 small pickling onions, peeled and halved
• 3 cloves of garlic, roughly chopped
• 500 ml red wine
• 1 cinnamon stick
• 3 whole cloves
• 3 allspice berries, bruised
• 1 tin (410g) chopped tomatoes
• 1 cup meat stock
• juice and peel of 1 orange
• 3 bay leaves
• 2 tablespoons flour
Here's how
1 Preheat the oven to 160°C. Season the meat with salt and black pepper. Heat the oil in an ovenproof pot and fry the meat until golden brown. (If the oxtail has a lot of fat, use that instead of adding extra oil.) Once the meat is seared, remove it from the pot but retain 1 tablespoon of fat. Fry the onions and garlic for a few minutes until glossy. Stir in the red wine and scrape any browned pieces from the bottom of the pot. Close the lid and cook for 5 minutes.
2 Return the meat to the pot and add the spices, tomatoes, stock, orange peel and juice, and bay leaves. Close the lid and cook for about 3 hours in the oven or until the meat is tender.
This story is from the June/July 2023 edition of go! - South Africa.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the June/July 2023 edition of go! - South Africa.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
The wilder shore
The final leg of a 30-day trek across East Africa sees lan Tyrer and the Africa - Wild & Untamed crew explore both shores of Lake Malawi. Get ready for an overloaded ferry, a croc attack and being surrounded by elephants...
A river runs through it
Sabie is onthe Drakensberg escaromentialongMpumalanga’s famous Panorama Route. Want a weekend away surrounded by forests and waterfalls? Here's wnat you need to know.
TAKE A HIKE
Harkerville's mini Otter
Sweet & juicy!
This issue's recipes all include lush seasonal fruit like nectarines, plums and apricots. Enjoy!
Big mountain magic
On a clear day, as you approach the Cathedral Peak Hotel, it happens involuntarily: You start to grin. You'll be standing up there soon, gazing over this valley, and the scuttling of ground-level life will seem irrelevant. Join us on a five-day adventure into the heart of the high Drakensberg
Your next weekend away
A self-catering house in the Tankwa, a campsite next to the Orange River, a guest farm near the Drakensberg... Toast Coetzer travelled a lot last year: Here are six of his favourite places to stay if you're planning a road trip or weekend escape.
A life through binoculars
If the name Hugh Chittenden sounds familiar, it's probably because you see it every time you use your Roberts Bird Guide he's one of the co-authors. He lives in Mtunzini on the KZN coast and birding is as much part of his day as a cup of coffee.
Wanderlust in the park
All great cities have great parks, writes Dara Kell: spaces where you can exhale and slough off the stress and grime of urban life.
The Kalahari remembers
The Kalahari is a place of magic and heartache, where drought is an ever-present threat. Drive a loop from Upington to the Kuruman River and discover soulful landscapes, brilliant skies and resilient people who never give up.
Take a Hike
Hug a baobab in the Bushveld