SLOW COOKER OXTAIL STEW

SLOW COOKER OXTAIL STEW

What you need

4 medium onions chopped
1 whole Oxtail in chunks
4 tablespoons Olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
125ml Coke
125ml red wine
2 cubes beef stock
1 packet dry brown onion soup
1 liter water

The process

In a large pot on a medium to high heat, add the oil and onions, cook stirring every now and then for about 5 minutes or until the onions begin to brown on the edges. Toss in the Oxtail, a few at a time and brown them all over. Repeat until all the Oxtail pieces are browned.

Add in the salt, pepper and paprika and any remaining oxtail, stir, now add the coke and wine and simmer for 5 minutes.

Now you are ready for the slow cooker. Toss all from the pot into the slow cooker, crumble up the beef stock, add the soup powder, and 1/2 water, put the lid on and cook on low for 10 to 12 hours. After about 4 or 5 hours check to see the liquid level and add water if necessary.

Could it be any simpler?

Once cooked, switch off your slow cooker until about 2 to 3 hours before your meal. Give the mixture a gentle stir and reheat on low with the lid off.

Thats it, the very best Oxtail stew I have ever eaten. Serve it with mashed potatoes or pap.
Photo and recipe posted by Marika Tegmann