Here’s this Pick n Pay’s recipe of a moreish stew that requires a little patience, but delivers on flavour

Ingredients

2 Tbsp (30ml) olive oil Salt and milled pepper

1.5kg oxtail

2 onions, chopped

4 cloves garlic, sliced

5 sprigs rosemary

5 sprigs thyme

2 bay leaves

1 cup (250ml) red wine

2 tsp (10ml) Worcestershire sauce

1 can (400g) chopped and peeled tomatoes

1 tsp (5ml) ground cloves

5-6 cups (1.25-1.5L) beef stock

2 punnets (200g each) baby carrots

1 punnet (200g) fine green beans

1 punnet (400g) button mushrooms

Mashed potatoes, for serving

METHOD

Heat oil in a heavy-bottomed pot until smoking hot.

Season meat well and brown all over. 

Set aside.

Sauté onions for 5 minutes, or until softened.

Add garlic and herbs and cook for another minute.

Add wine to deglaze pot and cook for a minute.

Return meat to pot. 

Add Worcestershire sauce, tomatoes and cloves.

Pour in stock, cover and simmer for 1½ -2 hours, or until meat is tender.

Add carrots, green beans and mushrooms and simmer for 10-15 minutes, or until cooked through.

Serve oxtail stew on mashed potatoes.