Oxtail Stew with Sweet Potato, Smoked Paprika and Dark Chocolate
“Based on a peasant Spanish-style oxtail recipe we use a white wine rather than the traditional red wine associated with oxtail, so that the rich oxtail and chocolate flavours are not overpowered. The sweetness of the sweet potato adds another layer to this truly fantastic winter favourite.”
– Mark & Stephen
40 ml olive oil
2 kg beef oxtail, cut into pieces
2-3 onions, chopped
1,5Teaspoon minced garlic
2 red/yellow and cut into pieces
800 ml good quality dry white wine
250 ml beef stock
40 g unsweetened good quality dark chocolate
3 bay leaves
1 teaspoon salt
30 g Spanish paprika (2 teaspoons)(Smoked or sweet)
2 carrots, thickly sliced & 2-3 sweet potato cubed
- Heat olive over medium-high heat until smoking. Brown the oxtail in batches, and set aside.
- Add remains of oil to heavy bottomed pot. Fry onion, garlic, end. Cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes. Add bell pepper half way through process.
- Pour in white wine, bring to a simmer, and cook for 5 minutes. Add browned oxtail, beef broth, chocolate, and bay leaves. Return to a simmer, then reduce heat to medium-low, cover, and simmer for 2,5 hours.
- Add with salt and paprika, stir in carrots and sweet potato, recover, and allow to simmer until meat is tender.
Serve with rice, mashed potato – or samp (stamp milies), to make it even more local.
I recommend serving this dish with a bottle of First Sighting Shiraz. It’s spicy pepper and mocha aromas with robust red berry flavours will compliment the rich oxtail and dark chocolate flavours of the stew.“
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Voorverhit oond tot 180C. Room botter en suiker tot lig. Voeg die eiers een op ‘n slag by en meng goed na elke byvoeging. Roer die patat en stroop
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