1kg 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)
3 Tbsp oxtail soup powder or Oxtail Soup Mix
salt & freshly ground black pepper
1 Tbsp freshly chopped parsley or thyme
Remove 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.
Serve with Ciabatta, Potato Mash or Carrot & Turnip Mash and peas.