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Still do not know what you will cook on Christmas Day?
You might want to try the Lazy Makoti, a.k.a. Mogau Seshoene’s fantastic oxtail stew.
Sure, it takes some time to cook — but the prep work is a breeze, and then you can sit back and relax.
Preparation: 15 minutes
Cooking: 4 hours
Ingredients
1.5 kg oxtail
2 tablespoons flour
3 tablespoons oil
1 large onion, chopped
2 teaspoon garlic, minced
2 carrots, roughly chopped
2 tomatoes, chopped
1 tablespoon sugar
1 ½ cups red wine
1 cup beef stock
Sea salt and freshly ground black pepper, to taste
8 sweetcorn cobs, quartered
Rice, sadza or mashed potato for serving
Method
1. Toss the oxtail in the flour until lightly coated.
Heat the oil in a large saucepan and brown the meat thoroughly.
Remove from the pan and set aside.
2. In the same pan, fry the onion and garlic until soft.
Add the carrots and tomatoes.
Simmer for 5 minutes, then return the oxtail to the pan.
3. Add the sugar, wine and beef stock and simmer for 3–4 hours, or until the oxtail is cooked and tender.
Check every 30 minutes to ensure the stew does not dry out.
4. Add more stock or water if necessary.
In the last half hour, add the sweetcorn into the pot.
5. Serve with rice, pap or mash.
(Serves 6-8)
Online Reporter