RECIPES

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

 

RECIPE PASCALS

Ingredients:

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

Method:

  1. Heat olive over medium-high heat until smoking. Brown the oxtail in batches, and set aside.
  2. 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.
  3. 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.
  4. 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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SWEET POTATO PEPPERONATA

“Enjoy with a freshly baked Ciabatta Bread (JD Bistro makes a fantastic one!) and a glass of Chilled Lomond Cape Agulhas Rose, it brings out the creaminess of the sweet potato & the peppery notes of the dish.”

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