Warm up with Khosi Mpiti’s recipe for a tasty oxtail with mash that will have you reaching for the spoon again and again.
Mpiti also guides you with a new trick to add to your culinary skills – making your own, homemade beef stock.
Rich in flavour and tender, with Mpiti’s straightforward step-by-step recipe you will master this succulent meat dish on your first try.
READ: Khosi made a promise that created a thriving business
For stock:
1kg beef bones
3 stalks of celery
1 bay leaf
3 litres of water
3 fresh sprig rosemary
3 cloves garlic
Salt and pepper
METHOD
- Wash the bones, put them in a pot and add about 3 litres water.
- Add bay leaf, rosemary and chopped garlic. Let it boil for an hour.
- Strain the stock into a container.
READ: Khosi made a promise that created a thriving business
For oxtail stew:
1.3kg oxtail
Salt and pepper
250ml dry red wine
2 cups brown stock (made as described above)
3 garlic cloves
1 bay leaf
1 onion
METHOD
- Brown the oxtail, use tongs to remove then set aside.
- In the same pan, sauté onions. Add oxtail, garlic, bay leaf and stock.
- Cook on medium heat for about 4 hours.
- Just 15-30min before you simmer add dry wine.
For mashed potatoes:
2kg potatoes
500ml milk
250g butter
1 tbsp Aromat
3 sprigs parsley
Salt and pepper
METHOD
- Add potatoes into a pot and let them boil until cooked.
- Mash, then add milk, butter, Aromat. Mix until all ingredients are well incorporated. Then add the fresh parsley.
For sweet corn:
2kg sweet corn
150g margarine
200ml milk
2 tbsp flour
Salt and pepper
METHOD
- Cook corn for about 4-5 minutes on medium heat, then add margarine, milk and flour.
- Stir and let simmer for 2 minutes.
- Serve with mash, oxtail, and baby marrow. Enjoy!