ANDY’S OXTAIL
Saucy chillie oxtail
Note: Not everyone likes oxtail drenched in red wine. Here is a saucy alternative; delicious mopped up with rice or fresh bread.
1 kg or more oxtail
2 onions
flour
salt and pepper
4 to 6 chillies, whole or cut up
250 ml or more boiling water
60 ml vinegar
50 ml brown sugar
1 packet oxtail soup
3 large potatoes
fresh parsley
Fry cut up onion until just soft in a little oil in a heavy-based pan.
Roll oxtail in flour which has been seasoned with salt and pepper.
Add tail to onions and brown lightly while stirring.
Add enough boiling water to just cover.
Add chilli, vinegar and brown sugar.
Put on the lid and cook slowly until meat is almost soft; about 2 hours.
Add cut peeled potato and any other veggies and soup powder.
Cook for another hour until meat falls off the bone and potatoes are soft.
Serve with parsley sprinkled over..
Source and photo: Andy Galloway
