Just like your mum made it. I tried making this for the first time and it was a roaring success. Oxtail is packed with some good stuff: high protein; calcium; iron; collagen (great for skin and hair) and Vitamin B12. Beside that, it’s got a rich flavour.

To make this you’ll need time on your hands. Like 4 to 5 hours, but it’s so worth it.

Ingredients:

• 1.25kg Oxtail
• 3 Medium sized carrots
• 3 Medium sized turnips
• 1 large onion
• 3 Sticks of celery
• 2 Cups brown rice
• 1 Tbs garlic
• A dash of thyme
• 3 Bay leaves
• Salt and pepper
• 2 Tbs olive oil
• 3 cubes of beef stock in 2 cups water boiling water and 2 cups of red wine OR 2 red wine stock cubes and 4 cups of boiling water

Method:

• Brown the meat in  1 Tbs olive oil in a pot on a high heat
• Season with salt and pepper
• Add the bay leaves, thyme and garlic
• Add your stock with water/ whatever combo you went with in the ingredients
• Lower the heat to a simmer and leave for what feels like ages (this can take about 4 – 5 hours depending on how tender you want your meat… in fact you might want to switch on a movie… or two!)
• Check on the meat and stir every hour or so making sure that the meat stays in the liquid stock, don’t let it all disappear
• In the last hour stir fry the veggies together in 1 Tbs olive oil in a pan
• Throw the stir fry veg into the pot
• Stir
• Simmer for 30 minutes
• Boil the brown rice for 30 minutes and then put through a sieve

Dish up! Lekker eet!