Braised oxtail

Chef Rudo Kandiero

BEEF can be cooked in a multitude of ways and matched with any vegetable, fruit or herb.

Lean meat should be bright red with small flecks of white fat. The fat should be firm, brittle in texture, creamy white and odourless.

Raw meat should be stored separately from cooked meat or meat products. Meat must be stored in the refrigerator below 8°C.

Vacuum-packed meat should be stored at 1°C to 3°C with the cartons the correct way up to prevent drips from staining the surface.

Here is a braised oxtail recipe that serves four and requires four hours of preparation time.

Ingredients

Two kilogrammes oxtail;

Oil;

One onion, chopped;

Five cloves garlic, minced;

Two sprigs rosemary;

One teaspoon thyme;

Beef stock;

Half-cup red wine (optional);

Two tablespoons soy sauce;

Two tablespoon Worcestershire sauce;

Three bay leaves;

Two stalks celery, sliced;

Four sliced carrot;

Salt and pepper

Method

1. Season oxtail with salt and pepper. Add oil and roast until browned on all sides.
2. In a large pot, cook onion and garlic until translucent for about five minutes.
3. Add oxtail to the pot. Also add stock, red wine, soy sauce, Worcestershire sauce, bay leaves and thyme. Bring to a boil.
4. Reduce heat to low, cover and simmer for two to three hours or until the meta is tender and falling off the bone.
5. Add carrots and celery in the last 30 minutes of cooking. Remove bay leaves before serving.
6. Serve with rice or creamy mashed potatoes.

Power foods

Celery: Rich in fibre, treats constipation, aids digestion, contains 95 percent water, supports heart health, manages blood sugar and improves memory.

Bay leaves: Reduce blood sugar spikes, are a good source of vitamin B6 and are a remedy for heartburn. They also aid digestion and have anti-inflammatory properties.

Beef broth/stock: Supports healthy digestion, boosts bone health and protects the gut.

Food safety guidelines

Handwashing

Do not forget to wash your hands frequently and thoroughly. Follow these steps for effective handwashing:

1. Wet your hands with clean, running water. Apply enough soap to cover all hand surfaces.
2. Rub your hands palm to palm. Rub the back of each hand with the palm of the other hand, fingers interlaced.
3. Rub palm to palm with fingers interlaced. Rub the back of fingers to opposing palms with fingers interlocked.
4. Rub each thumb clasped in the opposite hand, using a rotational movement. Rub the tips of fingers in the opposite palm in a circular motion.
5. Rub each wrist with the opposite hand. Rinse your hands well under clean, running water.
6. Dry your hands thoroughly with a clean towel or air-dry them. Apply hand sanitiser.

 Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety. She can be contacted on: 0772748509.