Ingredients1kg beef oxtails
2 Tbsp light olive oil or coconut oil 1 Tbsp butter 2 onions, peeled, halved & thickly sliced 1 leek, cleaned and sliced 1 large carrot, peeled & coarsely grated 1 tsp rosemary & olive seasoning 1 tsp green onion seasoning 1 tsp barbeque spice 2 tsp finely chopped garlic 1 tsp finely chopped chillies (optional) 1 Tbsp tomato paste 1 tsp paprika paste (or ½ tsp powder) 400ml water 3 Tbsp oxtail soup powder or Oxtail Soup Mix salt & freshly ground black pepper 1 Tbsp freshly chopped parsley or thyme |
MethodRemove all excess fat from the oxtails.
On a high heat, melt the olive oil and butter in a large saucepan, brown the oxtails (especially the fat). Add 1½ onions, leek & grated carrot and sprinkle in the rosemary & olive and green onion seasonings & barbeque spice. Add the garlic, chillies and tomato & paprika pastes while stirring and cook for 1min. Add the water, bring to a boil, turn the heat down to low and cover. Simmer for 2 to 2½ hrs until the meat is soft while turning the meat occasionally. Add the remaining ½ onion and simmer for 20mins. Sprinkle in the oxtail soup powder and simmer uncovered for 10 mins to thicken. Add salt & pepper to taste. Garnish with parsley before serving. |
Use Oxtail Soup Mix - not commercial soup powder.
