south african 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.

Bobotie is South Africa’s national dish—spiced ground beef baked with chutney, raisins, and herbs under a golden egg custard. A true comfort classic.

South African Bobotie

white bread,

milk

butter

onion, finely chopped

garlic cloves,

curry powder

cumin

turmeric

beef

thyme

oregano

basil

Worcestershire sauce

fruit chutney (you can sub it with apricot preserve)

raisins

lemon,

salt

pepper

eggs

Soak the bread slices in ½ cup milk...

Soak the bread slices in ½ cup milk until softened. Once soaked, squeeze out excess milk and set aside.

Heat butter in a large skillet over medium...

Heat butter in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in garlic, curry powder, cumin, turmeric and tomato paste. Cook for 1–2 minutes until fragrant.

Add ground beef to the skillet and cook...

Add ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.

Mix in the soaked bread, thyme, oregano, basil,...

Mix in the soaked bread, thyme, oregano, basil, Worcestershire sauce, fruit chutney, raisins, lemon juice and zest, salt and pepper. Simmer gently for 5–6 minutes.

Preheat oven to 350°F (175°C). Transfer the beef...

Preheat oven to 350°F (175°C). Transfer the beef mixture into a greased baking dish, spreading it evenly. I like to press the beef mixture down gently with the back of a spoon so it sits firmly in place. This way, when the custard goes on top, it sets nicely instead of seeping into the beef.

Whisk together eggs, milk, turmeric, and a pinch...

Whisk together eggs, milk, turmeric, and a pinch of salt. Pour evenly over the beef mixture. Place bay leaves on top. Try to space them out equally in a pattern of your choice.

Bake uncovered for 50 minutes to 1 hour,...

Bake uncovered for 50 minutes to 1 hour, or until the custard is set and golden on top. Make sure the edges turn a little crisp, that’s the tastiest part of a perfectly baked Bobotie! If needed, leave it in the oven a few extra minutes.

Remove from the oven and let it rest...

Remove from the oven and let it rest for a few minutes. Remove bay leaves before serving. Traditionally served with yellow rice and chutney on the side

Top 2 south african recipes recipes from across the web

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Slow braised Red wine Oxtail

South African Bobotie

Top 2 south african recipes recipes from across the web

The most viewed south african recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow braised Red wine Oxtail

South African Bobotie

The most viewed south african recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine