Braised oxtail with South African mealyie bread

Ingredients for 6 servings:
For the oxtail: 2 kg oxtail, 60 ml olive oil,, 2 onions, 4 cloves garlic, 250 ml red wine, 1.5 litres beef stock, 6 peppercorns, 6 cloves, 2 cinnamon sticks, 6 stalks celery, 3 carrots

For the garnish: fresh parsley

For the mealyie bread: 250 g polenta, 250 g flour, 1 level tsp salt, 2 level tsp baking powder, 80 g sugar, 1 red chilli, 2 spring onions, 2 eggs, 30 ml olive oil, 160 ml milk, 1 tin sweetcorn, 1 fresh corn on the cob


Cut the oxtail into pieces, fry the meat and then remove it from the pot. Now fry the onions in olive oil until golden, add the garlic and leave to infuse for a few minutes over a low heat. Then remove the mixture from the pan first. Finely chop the celery and carrots and fry them in the pan for a few minutes. Add the onion-garlic mixture again and top up with the red wine. Let it cook for about 2 minutes. Now add the rest of the ingredients and let everything simmer, covered, until the oxtail falls off the bone (this takes about 3-4 hours). Garnish with fresh parsley and serve with mealyie bread.

While the meat is simmering in the pan, you can take care of the mealyie bread. Preheat the oven to 180 °C and line a loaf tin with baking paper. Finely chop the chilli and spring onions and set aside. Mix the dry ingredients together and sieve into a bowl. Add the chilli and spring onions. Beat the eggs and mix with the olive oil, milk and tinned sweetcorn. Mix with the remaining ingredients to form a batter and pour into the loaf tin. Blanch the corn on the cob and cut into slices. Spread the slices on the dough and bake the bread in the oven for one hour.

Our Wine recommendation:

The classic red wine blend Delaire Graff The View Red Blend 2018 is a wonderful companion to dishes with dark meat and therefore made for this delicious dish with braised oxtail. Intensely fruity, yet well-structured and balanced, the red wine caresses the palate with soft tannins. The Delaire Graff Botmaskop is also an excellent choice to accompany the festive dish. Long-lasting on the palate with rich fruit notes, spicy nuances and fine tannins, it is a versatile food companion.

Tags: Red Wine, beef

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