bibbyskitchen recipes

If you find yourself in hibernation mode with a crackling fire to warm your toes and a ruby red in hand, this hearty slow-braised Red Wine Oxtail has your name on it. Oxtail is the ultimate weekend food. A time for slow cooking and lazy lunches shared with good friends and restorative conversations. Ever since visiting the Morgenster Wine and Olive Estate in the Cape last December, I&#039;ve been intent on making a comforting oxtail. Although it was in summer that we visited , I remember sitting outside, shaded from the heat by cascading grape vines, sipping on chilled wines

Slow braised Red wine Oxtail

olive oil

1.8kg oxtail, trimmed of excess fat

red onion

garlic cloves, thinly sliced

celery sticks, diced

carrots

tomato paste

several stems of fresh thyme and oregano, de-stalked

bay leaves

lemon

brown sugar

red wine

tin chopped tomatoes

beef stock

water

fresh parsley, finely chopped

Morgenster lemon enhanced olive oil

Kalahari desert salt

Brown the oxtail

Preheat the oven to 180º C. Heat 15 ml olive oil in a deep cast iron pot or oven-proof saucepan. Season the oxtail generously on both sides with salt and black pepper. Brown the meat in batches on both sides and then set aside.





Cook the vegetables

Add a little more oil to pot and sauté the onions until softened. Add the garlic, celery and carrots and cook for a further 4-5 minutes. Stir in the tomato paste, herbs, lemon zest, sugar and tomatoes. Pour in the wine and allow to bubble up to lift all the meaty flavour at the bottom.



Simmer the Oxtail

Add the chopped tomatoes, beef stock and water. Place the oxtail pieces back into the pot along with all the resting juices. Season lightly with salt. Cover with the lid and cook in the oven for 3 1/2 to 4 hours. Check the meat after 2 hours and add a little more water if necessary. Once the sauce is reduced and thickened, check the seasoning.



Make the herb oil

In a small bowl, combine the parsley, olive oil, lemon zest and salt flakes. Serve the oxtail with the herb oil, mashed potatoes or polenta and steamed green beans.

Traditional South African Pickled fish Pickled fish is most often eaten at Easter. This year I&#039;m making my first ever Traditional South African pickled fish. The recipe is loosely put together, guided by my mother Magdaleen van Wyk’s book, Cooking The South African. 

Traditional South African Pickled Fish

brown onions, finely diced

garlic clove,

ginger,

fennel seeds, crushed

(1 coriander

milliliters (1 teaspoon) garam masala

(2 turmeric

curry powder

milliliters (1 teaspoon) salt

(3 tablespoons) sugar

milliliters (1 1/2 cups) white wine vinegar

Start by making the sauce

Heat the olive oil in a heavy-based saucepan. Add the onions and sauté for until soft and translucent, about 10 minutes. Stir in the garlic and ginger and cook for a further 2 minutes. Now add all the aromatics and cook for 2 minutes to bloom the spices.



Add the spices

Add the salt, sugar, bay leaves, vinegar and water. Simmer for 20 minutes. Place the fish in the pan and spoon the sauce over the fillet. Cover and simmer for 15-20 minutes until cooked through.



Blend the sauce

Lift the fish gently from the pan using a fish slice and place in a ceramic or glass dish. Scrape the sauce into a processor and blitz until smooth. Pour the sauce over the fish and cover with cling film. Chill for 2-3 days.



To serve

Lift the fish gently from the pan using a fish slice and place in a ceramic or glass dish. Scrape the sauce into a processor and blitz until smooth. Pour the sauce over the fish and cover with cling film. Chill for 2-3 days.

Serve the pickled fish at room temperature with red onion pickle if you wish, and crusty baguettes alongside.


Here&#039;s how I make the Best Marinated Rib Eye steak. Marinate the rib eye overnight to ensure the flavour permeates throughout. Rib eye is my preferred choice for the grill or barbecue. The moderate fat marbling in this cut helps keep the meat juicy, acting as a built in-baster.

Best Marinated Rib-eye Steak

Marinade ingredients

stem rosemary, de-stalked

garlic, bruised

red chilli flakes

black pepper

olive oil,

rib-eye

Make the marinade

Place all the marinade ingredients in a bowl and mix to combine. Coat the meat in the marinade, cover and chill overnight.



Brown the meat

Remove the meat from the fridge and bring to room temperature. If you&#039;re pan frying, heat a griddle pan until searingly hot. Drizzle a little olive oil on the meat and season with salt. Place the meat in the pan and cook for about 3 - 4 minutes. Turn and cook for an additional 3 minutes or to your liking.



Deglaze the pan

Pour the remaining marinade over the meat to deglaze the pan and turn the meat to coat in the sticky pan juices.







To cook the meat over coals

If you&#039;re doing the meat over the coals, baste the rib-eye with the left-over marinade while on the coals. Cover the meat with foil and rest for a couple of minutes before carving. Serve as is or with pesto and sides.






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Slow braised Red wine Oxtail

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Best Marinated Rib-eye Steak

Top 3 bibbyskitchen recipes recipes from across the web

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Top Tags

Slow braised Red wine Oxtail

Traditional South African Pickled F...

Best Marinated Rib-eye Steak

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