• A comforting winter dinner like no other. We cannot get enough of this oxtail in red wine with naartjies. Stoke the fire, enjoy a glass of wine and celebrate good times with your loved ones over a delicious oxtail.

    Oxtail in red wine with naartjies

    Serves: 4
    Cooking Time: 7 hours plus overnight for marinating

    Ingredients

    • 1,5kg oxtail
    • 750ml (1 bottle) red wine
    • 500ml (2 cups) freshly squeezed orange juice
    • 500ml (2 cups) good-quality beef stock
    • 4 bay leaves
    • 300g baby potatoes, peeled
    • 300g pearl onions, peeled
    • 300g baby carrots
    • zest of 4 oranges
    • 4 naartjies, segmented
    • handful fresh flat-leaf parsley

    Instructions

    1

    The day before you plan to eat the oxtail, place it in a pot with the wine, orange juice, stock and bay leaves and simmer for about 5 hours with the lid on. Remove from the heat and allow the stew to cool completely, then refrigerate overnight in the liquid so that the meat can marinate further.

    2

    The next day, about 2 hours before you plan to eat, add the potatoes to the stew and cook for 40 minutes. Add the onions and cook for a further 20 minutes. Add the carrots and orange zest and continue to cook until the carrots are just soft, about 20 minutes.

    3

    Just before serving, fold in the naartjies and parsley. Serve with mielie pap or rice.

    Notes

    TO DRINK: Rijk's Reserve Pinotage 2007

    ×
    Exit mobile version