SLOW COOKER OXTAIL
2 large onions, cut into rings
oil for frying
salt/pepper seasoned flour
1.5 kg – 2 kg oxtail, cut into 5 cm (2″) pieces
around 500 ml boiling water
75 ml white vinegar
75 ml brown sugar
4 – 6 carrots, peeled and cut into rings
500 g baby potatoes, peeled, if still a little big, cut into half
½ – 1 packet of oxtail soup powder
Saute the onions in a little oil until soft and slightly brown, remove from pan and keep aside.
Roll the oxtail pieces in the seasoned flour and fry all sides until just browned.
Place the oxtail, together with the sauteed onions in the slow-cooker, cover with boiling water, add the vinegar and brown sugar, cover with lid and cook on HIGH for 4 hours.
Add the carrots and potatoes to the slow-cooker and cook on high for another 2 – 3 hours until the veggies are soft.
Add the oxtail soup powder to thicken (½ pack should do – but check after another 5 minutes) and cook until thickened 5 – 10 minutes.
Serve over lots of rice or mashed potatoes – very saucy indeed!
Posted by Joey Kruger
