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

400 g can chopped tomatoes

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 

1. First cook the oxtail: Season the oxtail pieces generously with salt and toss through the flour. 

2. In a large braising pot, heat the oil over high heat. Brown the oxtail in batches. Set aside. 

3. Lower the heat, add another small dash of oil and add the onion, carrots and celery. Cook until starting to soften and golden, about 8 minutes. 

4. Add the garlic, tomato paste, rosemary and bay leaves, and sauté for a further 2 minutes. 

5. Add the red wine and turn up the heat. Allow to simmer and reduce by half.

6. Add the oxtail back into the pot with the canned tomatoes, chakalaka and just enough beef stock to cover. 

7. Bring to a boil, cover and reduce the heat to a low simmer. Cook for approximately 4 hours, until the oxtail is tender. Check every 45 minutes and top up with stock if need be. Once the oxtail is beautifully cooked, remove the lid from the pot and allow to simmer until the sauce has reduced to a nice consistency. Season to taste with salt and pepper. 

8. To cook the rice, heat the butter in a pot over a medium heat. Once melted, add the garlic, curry powder, turmeric and bay leaf. 

9. Sauté for 2 minutes with a big pinch of salt then add the rice. Dry fry for 1 minutes and add the water. Bring to a boil then turn down the heat and allow to simmer for 5-7 minutes, until cooked.