- 1 kg Montana Meats Oxtail
- 3/4 tsp salt
- 500ml chicken stock
- 1/2 tsp freshly ground black pepper
- 4 cloves garlic
- 1 small lemon wedge (thick slice)
- 1 tsp ginger, chopped
- 250g sugar beans
- 2 tbsp pure vegetable oil
- 1 small onion, chopped
- 1/4 large green pepper, chopped
- 1/4 large red pepper, chopped
- 1/4 large yellow pepper, chopped
- 500ml hot water
- 2 tbsp Worcestershire sauce
- 1 large tomato, chopped
- 2 tsp tomato puree
Resources/Equipment You Will Need
- Good sized pot
- Chopping board
- Sharp knife
- Wooden spoon
- Get the ingredients you’re going to use ready. These are 1 kg Montana Meats Oxtail; 3/4 tsp salt; 500ml chicken stock; 1/2 tsp freshly ground black pepper; 4 cloves garlic; 1 small lemon wedge (thick slice); 1 tsp ginger, chopped; 250g sugar beans; 2 tbsp pure vegetable oil; 1 small onion, chopped; 1/4 large green pepper, chopped; 1/4 large red pepper, chopped; 1/4 large yellow pepper, chopped; 500ml hot water; 2 tbsp Worcestershire sauce; 1 large tomato, chopped and 2 tsp tomato puree
- Heat oil in pot, add the oxtail.
- Heat oil in pot. Add your oxtail and season it with salt and freshly ground black pepper. Sear it. This is where you will fry it until it is browned. Doing this as opposed to boiling it first heightens your oxtail’s flavour.
- When the oxtail is nicely browned, add the lemon wedge, ginger and garlic cloves. Add the chicken stock, close pot and reduce heat. Simmer until meat is tender and cooked through ( It took me about 2 hrs 15 min). Remove from pot and set aside.
- Drain any excess fat and leave just a little in the pot as well as a bit more on the side for later use. Add your sugar beans to the same pot. Add water and 1 tbsp Worcestershire sauce. Simmer, again until tender and cooked through. It took me about 1 hour. Remove from pot and set aside.
- Take the reserved oil from the oxtail and put it in the same pot. Add the onions, sprinkle some curry powder and fry them for about 2 min. Add your tomatoes and tomato paste. Stir and let it cook for 2-3 min. Add your peppers and stir.
- Return the cooked sugar beans to the pot and stir. Cut off any excess fat from the oxtail and add it to the pot together with 1 tbsp Worcestershire sauce. Stir.
- Close pot and gently simmer for 15 min to allow the flavours to marry and sip into the oxtail and sugar beans. That’s it!
Pictorial Detailed Instructions
That’s all there is to it. Pretty straight forward to do and absolutely delicious. Do try it out and let me know how you find it.