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BRAISED CHAKALAKA OXTAIL STEW WITH SPICED RICE
INGREDIENTS
Oxtail:
2kg oxtail
½ cup flour
Cooking oil
Salt
1 onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
5 cloves garlic, finely chopped
2 Tbsp tomato paste
2 sprigs rosemary
2 bay leaves
1 cup red wine
1x 400g tin chopped tomato
1x 400g tin medium chakalaka
4 cups beef stock
Ground black pepper
Rice:
--1 Tbsp butter
2 cloves garlic, finely chopped
2Tbsp medium curry powder
1 Tbsp turmeric
1 bay leaf
2 cups Spekko India Gate Basmati Rice,
rinsed
2.5L water
METHOD
Oxtail:
Season the oxtail generously with salt and toss
through the flour. Put your large braising pot over
a high heat on the stove top. Add a dash of oil and
brown your oxtail in batches. Put aside.
Lower the heat, add another small dash of oil and add
the onion, carrots and celery. Cook until starting to
soften and golden, about 8 minutes.
Add the garlic, tomato paste, rosemary and bay
leaves, and sauté for a further 2 minutes. Add the
red wine and turn up the heat. Allow to simmer
and reduce by half.Add the oxtail back into the pot
with the tin tomatoes, chakalaka and just enough
beef stock to cover. Bring to a boil, then reduce
the heat to a low simmer with a lid on. Cook for
approximately 4 hours, until the oxtail is tender.
Check every 45 minutes, and top up with stock
if need be. Once the oxtail is beautifully cooked,
remove the lid from the pot and allow to simmer
until the sauce has reduced to a nice consistency.
Season to taste with salt, and pepper.
Rice:
Heat the butter in a pan over a medium heat. Once
melted, add the garlic, curry powder, turmerie
bay leaf. Sauté for 2 minutes with a big pinch of
then add the rice. Dry fry for 1 minute and dd
water. Bring to a boil then turn down the heat
allow to simmer for 5-7 minutes, until cooked