OXTAIL STEW - SOUTH AFRICAN

OXTAIL STEW - SOUTH AFRICAN image

Yield 6

Number Of Ingredients 18

1 lb oxtails cut in 2-inch thick pieces
10 slices bacon cut in 1-inch pieces
½ cup flour seasoned with salt and pepper
1 quart beef stock
1 can tomato paste
1 bay leaf
6 black peppercorns
1 bouquet garni
6 large leeks, chopped
2 large onions, chopped
6 large carrots, chopped
20 mushrooms
1 cup red wine
½ cup sherry
½ cup cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons minced garlic

Steps:

Dry the oxtails with paper towel. Place seasoned flour in a Ziploc bag, then add the oxtails and shake to coat with flour. Heat butter and olive oil and sauté bacon pieces. Remove bacon and simmer oxtails in resulting fat, remove and drain. Add ¾ of chopped carrots, leeks and onions, and sauté until softened. Add the oxtails, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine and sherry. Bring slowly to a boil and cook for 3-4 hours. One hour before serving, add the remaining carrots and mushrooms and continue cooking, stirring now and then. Just prior to serving, stir in the cream. If you want to thicken the sauce mix some cornstarch with the cream before adding. Enjoy!