Braised Chakalaka Oxtail Stew with Spiced Rice
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Loading... Ingredients
For the oxtail
2 kg oxtail
¼ cup flour
Cooking oil
Salt
1 onion, finely chopped
2 large carrots, finely chopped
2 stalks celery, finely chopped
5 cloves garlic, finely chopped
2 Tbsp tomato paste
2 sprigs rosemary
2 bay leaves
1 cup red wine
1 x 400 g can chopped tomatoes
1 x 400 g can medium chakalaka
4 cups beef stock
Pepper
For the spicy rice
1 Tbsp butter
2 cloves garlic, finely chopped
2 Tbsp medium curry powder
1 Tbsp turmeric
1 bay leaf
2 cups Spekko India Gate Basmati Rice, soaked for a few minutes in warm Water, drained
2.5 L water
Method
- First cook the oxtail: Season the oxtail pieces generously with salt & toss through the flour.
- In a large braising pot, heat the oil over high heat. Brown the oxtail in batches. Set aside.
- Lower the heat, add another small dash of oil & add the onion, carrots & celery. Cook until starting to soften & golden, about 8 minutes.
- Add the garlic, tomato paste, rosemary & bay leaves, & sauté for a further 2 minutes.
- Add the red wine & turn up the heat. Allow to simmer & reduce by half.
- Add the oxtail back into the pot with the canned tomatoes, chakalaka & just enough beef stock to cover.
- Bring to a boil, cover & reduce the heat to a low simmer. Cook for approximately 4 hours, until the oxtail is tender. Check every 45 minutes & top up with stock if need be. Once the oxtail is beautifully cooked, remove the lid from the pot & allow to simmer until the sauce has reduced to a nice consistency. Season to taste with salt & pepper.
- To cook the rice, heat the butter in a pot over a medium heat. Once melted, add the garlic, curry powder, turmeric & bay leaf.
- Sauté for 2 minutes with a big pinch of salt then add the rice. Dry fry for 1 minutes & add the water. Bring to a boil then turn down the heat & allow to simmer for 5-7 minutes, until cooked.
Pot for the oxtail stew.
Rice cooking pots