LIFESTYLE NEWS - Here are the instructions for making this delicious, heart warming stew:
Ingredients
FOR THE OXTAIL
- 1kg oxtail
- 4Tbs flour
- salt & pepper to taste
- 2Tbs olive oil
- 2 onions - chopped
- 2 large carrots, peeled and chopped
- 1 bay leaf
- 4 sprigs thyme
- 2Tbs tomato paste
- 1Tbs curry powder
- 1 tin chopped tomatoes
- 2Tbs white sugar
- 2 cups red wine
- 1 cup beef stock
- FOR THE SAMP
- 2 cups dried samp
- 2 cups boiling water for soaking
- 2 bay leaves
- pinch saffron (optional) or substitute with turmeric
- cold water
- 60ml cream
- salt to taste
Method
- Dust oxtail in flour, salt and pepper.
- Heat oil in a pot and brown the oxtail in batches and set aside.
- In the same pot, sauté onions, carrots, bay leaf and thyme until they begin to soften and brown.
- Add tomato paste and curry powder, then cook for a minute.
- Add tinned tomatoes, sugar, wine and stock and bring to a simmer.
- Return oxtail to the pot, cover with a lid and simmer gently for 2 ½ hours or until the meat is tender.
FOR THE SAMP:
- Place the samp into a bowl with the boiling water and leave to soak for 30 minutes. You can also soak the samp for 24 hours, using cold water.
- Rinse the soaked samp and place into a pot. Add the bay leaves and saffron (if using) and cover with cold water.
- Bring to the boil, turn down to a simmer and cook for 1 hour. Top up the water after 30 mins if necessary.
- Stir the samp. The kernels will be softer, but not quite cooked through and the starch will have come out of the samp and thickened the mixture. Add more water to cover, then simmer for another 30 minutes.
- Taste to check if samp is cooked through. It should be tender enough to mash easily with a fork.
- Add the cream and season generously with salt, then simmer for five minutes.
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