Rich Winter Oxtail Hotpot 🥩🍲🥔

Ingredients:

1 kg of UVS Oxtail

2 onions roughly chopped

2 Tomatoes cut into quarters or 3 tbsp tablespoons tomato paste

3 medium potatoes peeled and cut into quarters

2 medium carrots

1 cup of mushrooms chopped

350 ml of beef stock

1 tbsp brown sugar

1 cup coke

1 cup red wine

150ml cream

2 tsp fine black pepper

1 tbsp dried oregano

3 cloves of garlic diced

2 bay leaves

1/4 tsp nutmeg

1 can mixed beans

1 can sugar beans

Salt & black pepper

METHOD: 🧪

1. Pre heat oven to 180.C.

2. On the stove top, heat a cast iron pot on medium-high heat. Season the oxtail with sugar, salt, and pepper then add some oil and brown the oxtail in the pot.

3. Once browned, remove the oxtail from the pot and set aside. Add in the chopped onions, garlic and bay leaves. Sauté them until fragrant and translucent.

4. Add in the beef stock along with the browned oxtail from step 1. Add in the tomatoes, oregano and nutmeg. Then put on the lid.

5. Place the lid onto the pot and put in oven to cook for 3 hours while checking on the pot every hour to make sure there is enough liquid inside, if the liquid is low add in more beef stock and red wine.

6. After 2 hours add in the potatoes and the carrots, add salt & pepper if needed. Give the pot a good mix and put on the lid again. Leave in oven for another 30 minutes.

7. During the last 30 minutes of the 3 hour cooking time, reduce the oven temperature from 180.c to 150.c. Add in the mushrooms, beans and 150ml of cream.

8. After 15 minutes remove from oven and let it rest for 20 minutes.

9. Serve with sweet potato mash, soft rice or even pap

ENJOY 😋