• 3 beessterte op die litte deurgesny
• 6 groot uie, gekap
• 2l water
• 600 ml bruinasyn
• 3 groot aartappels in kwarte gesny
• 4 wortels, geskraap en in wiele gesny

Sous:

• 1 pakkie tamatie pasta
• ½ k chutney
• ½ t kerrie
• 2 t chicken spice
• 1 t fyn knoffel
• Goeie paar skeute Worcestershire sous
• 1 beesvleisaftreksel blokkie
• ½ k kookwater
• 1 pakkie oxtail soppoeier

1. In ‘n swaarboompot pak ‘n laag van die helfte van die uie
2. Pak oxtail stukke nou lekker styf teenmekaar op die uie
3. Meng water en asyn
4. Giet oor tot oxtail net net bedek is.
5. Strooi oorblywende uie oor
6. Bring tot kookpunt en maak toe
7. Laat nou kook vir ongeveer 2 -3 ure tot vleis sag is
8. Vul gereeld aan met oorblywende water asyn mengsel
9. As vleis so 90% gaar is gooi aartappels en wortel by en kook tot als sag is.

Sous:

1. Los blokkie op in kookwater en meng met res van die bestanddele vir die sous
2. Sodra vleis sag is, roer bietjie vir bietjie by die oxtail pot tot sous die regte dikte het soos verlang
3. Geur na smaak met sout en peper indien nodig

Translation

Oxtail

• 3 oxtails cut through on the joints
• 6 large onions, chopped
• 2 liters of water
• 600 ml brown vinegar
• 3 large potatoes cut into quarters
• 4 carrots, scraped and cut into wedges

Sauce:

• 1 packet of tomato paste
• ½ cup chutney
• ½ t curry
• 2 t chicken spice
• 1 t minced garlic
• Good few dashes of Worcestershire sauce
• 1 beef stock cube
• ½ k boiling water
• 1 packet of oxtail soup powder

1. Pack a layer of half the onions in a heavy-duty pot
2. Pack the oxtail pieces tightly together on the onions
3. Mix water and vinegar
4. Pour over until oxtail is just covered.
5. Sprinkle with remaining onions
6. Bring to the boil and cover
7. Now let it cook for about 2 -3 hours until meat is tender
8. Top up regularly with remaining water vinegar mixture
9. When meat is about 90% cooked, add potatoes and carrot and cook until everything is soft.

Sauce:

1. Dissolve the cube in boiling water and mix with the rest of the ingredients for the sauce
2. Once meat is tender, stir little by little into the oxtail pot until sauce is the right thickness as desired
3. Season to taste with salt and pepper if needed