NO FUSS YUMMY OXTAIL
INGREDIENTS
1 kg Oxtail ( cut up)
250 ml Dry red wine
2 Oxtail stock cubes ( I use Knorr)
250 gm Small button mushrooms
4 Medium sized potatoes cut into halves
3 Onions (Peeled and chopped)
3 teaspoons Crushed/chopped garlic
3 Bay leaves
5 Whole cloves
Pepper to taste
Oil for browning
50 ml Worcestershire sauce
METHOD
Brown onion, garlic and oxtail in a dash of oil. Make sure to really brown well with out burning by turning regularly. Add stock cubes, wine, bay leaves, cloves and 500 ml of water. ( When doing this on the stove top or in a potjie you are going to have to keep adding water until your meat is soft + – 3 hours) Close your pressure cooker and cook on high for = – 1 hour. Open and check the tenderness of the meat and the water. If meat is still not soft return to stove and add more water if needed and pressure cook for another 30 min. Once your meat is tender add your potatoes and mushrooms and Worcestershire sauce and cook until potatoes are cooked through and soft and your sauce has slightly thickened. Serve with your choice of starch…Basmati rice was mine tonight. Enjoy.
SOURCE/PHOTO: Lisinda Blaauw
