- 550g oxtail
- 1 1/4 cup plain flour
- 1 tsp whole coriander
- 2 tsp curry powder
- 2 tsp tumeric
- 2 cloves garlic, chopped
- 1 tsp salt
- oil for frying
- 2 + litres water
- 1 tbsp Worcestershire Sauce
- 1/2 medium onion, chopped
- 1 large tomato, chopped
- 2 medium carrots, cubed
Resources/Equipment You Will Need
- Heavy base pot
- Heavy base frying pan
- Wooden spoon
- Chopping board
- Sharp knife
- small bowl
- Wide dinner plate
- Measuring cup (standard 250ml measuring cup/tea cup)
- Slotted spoon/ Tongs
- The ingredients you’ll need for this recipe include; 550g oxtail, 1 1/4 cup plain flour,
1 tsp whole coriander, 2 tsp curry powder, 2 tsp tumeric, 1 tsp salt, 2 cloves garlic, chopped, oil for frying, 2 + litres water, 1 tbsp Worcestershire Sauce, 1/2 medium onion, chopped, 1 large tomato, chopped and 2 medium carrots, cubed. Beat the egg into a small bowl. Add spices and salt to the flour to season it.
- Dip each piece of oxtail into the beaten egg then into the seasoned flour. Place the coated oxtail pieces into the wide dinner plate.
- Heat oil in pan. Add the coated oxtail. Fry until golden brown.
- When the golden brown colour on the meat has been achieved, put in a good sized heavy based pot.
- Add water. Close pot and let it gently simmer for a good 9 hours or until the meat easily falls off the bones.
- In the meantime, as the oxtail is cooking, when it is nearing it’s 9 hour cooking time, chop onion, tomatoes, carrots and garlic for the gravy.
- Heat oil in same pan used earlier, fry onions and carrots for about 3 minutes.
- Add tomatoes and Worcestershire sauce. Fry until the tomatoes are cooked through (another 3 minutes) Add a bit of water and simmer for a further 2 minutes.
- When the oxtail is cooked, pour the gravy into the pot. Add a bit more water until you get the consistency you want for the gravy. Close pot and let it gently simmer again for another 10 minutes. Just giving room for the flavours to marry.
Pictorial Detailed Instructions
You can enjoy your oxtail stew with sadza or rice. The reason for the earlier coating and frying is so that the flour and spices can later become the thickener and base of our gravy. Give it a go and let me know how you find it. We all get busy sometimes and miss out on the best things in life – sign-up here to ensure you never miss my free recipes.