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Classic oxtail stew

SERVES 8 | EASY | 30 mins + 4 hrs, to slow-roast:

Things you’ll need:
Canola oil, to fry
1 onion, peeled and diced
1 celery stick, chopped
2 large (or 4 small) carrots, peeled and chopped
2 garlic cloves, peeled and minced
2,2kg oxtail
cake flour, to dust
2 tins chopped tomatoes
2 cups beef stock
10ml (2 tsp) dried mixed herbs
2 tins butter beans, drained and rinsed
Salt and freshly ground black pepper, to taste
Chopped parsley leaves, to garnish
Rice or mashed potato, to serve

Step 1

Preheat your oven to 160°C. Place your 33cm Capri Cast Iron pot over medium heat and add a drizzle of oil, along with the onion, celery and carrots and fry, about 10 minutes until soft and slightly browned.

Step 2

While the veggies brown, place the oxtail in a large zip-lock bag and add about 3 tablespoons of cake flour, close the bag and toss to coat the oxtail in flour (you may need to do this in 2 batches as all the oxtail may not fit in the bag at once).

Step 3

Add the flour-dusted oxtail to the casserole once the veggies are soft, then add the tins of tomatoes, beef stock and dried herbs (the liquid should cover the meat, if not, add a little more beef stock so the meat is completely covered).

Step 4

Put the lid on your 33cm Capri Cast Iron pot and place in the preheated oven. Slow roast for 4 hours until very tender, then stir through the butter beans, season well to taste and serve garnished with chopped parsley and rice or mashed potato.


Items used in this recipe

Red cast iron casserole oval