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Oxtail with red wine jus & mash potatoes

Food • Local • Newsletter • Recipe for Success • Recipes

This week on Recipe for Success our student chef Samkelo Mfanekiso fromDurban prepares Oxtail with red wine jus for Gregory Czarnecki from Waterkloof, Reuben Riffel speaks to Jo-Ann Straus about her Recipe for Success and then there’s still the viewers competition worth almost R 250 000.00.

Ingredients

  • 50+ 350 g Oxtail
  • 
30 g Onions 

  • 70 g Celery 

  • 10 g Whole pepper corns 

  • 5g Garlic cloves 

  • 100 g Butter beans
  • 1 tsp Bovril 

  • Pinch Salt and Pepper 

  • 500 ml Water
  • 
10 g Rosemary 

 

  • 200 g Bones
  • 70 g Celery 

  • 70 g Leek
  • 10 g Whole pepper corns
  • 
50 g Onions 

  • 100 g Carrots 

  • 100 g Tomato Paste
  • 250 ml Red Wine (Dry) 

  • 500 ml Water 

  • 5g Garlic cloves 

  • 30 g Corn Starch
  • 
120 g Potatoes 

  • 10 g Thyme 

  • 10 g Garlic cloves
  • 
50 ml Cream
  • 30 g Butter 

  • Pinch Nugmet
  • 
Pinch Salt and Pepper
  • 
1 Apple

Method

  1. Oxtail:
    1. Trim the oxtail fat and keep it aside.
    2. In a pot sauté the onion and garlic until soft, do not let it brown.
    3. Add the oxtail and whole pepper corn into the pot.
    4. Roughly chop the celery and add to the oxtail along with a teaspoon of Bovril.
    5. Add water into the pot, about 1⁄2 and let it simmer for 2-3 hours until its tender.
    6. Roast the bone into a pre-heated oven of 180 ̊C for about 15 minutes until they brown. Do this with the tomato paste to give it a nice burnt flavour.
    7. Roughly chop the onion, celery, leek, carrot and sweet along with roasted bones and tomato paste.
    8. Add red wine and let it simmer for around 15 minutes, add warm water and let it simmer for around 2 hours.
    9. Stain the oxtail once it is tender and sauté the onion and add the oxtail with the wine jus.
    10. Add butter beans and let them fuse with the oxtail and jus flavours. Balance the seasoning and its ready to be plated.
  2. Mash Potatoes:
    1. Roast the garlic in an oven until it’s soft and brown. 2. Boil the potato with salt and pepper.
    2. Strain the potatoes and mash them with a potato masher and put it through the sieve to smooth it.
    3. Add roasted garlics, butter, cream and a pinch of nugmet and some thyme. 5. Get the consistency and season it with salt and pepper.
  3. Vegetables:
    1. Blanch the apple slices in boiling water and sugar.