“The reason I love this recipe so much is because it was handed down to me by my Nanna, who is also called Elaine. The dish epitomizes family for me. It’s what we eat whenever we get together; we call it ‘Nanna’s oxtail.’”

Serves 6

A little effort

Preparation: 15 minutes

Cooking: 3 – 4 hours

Description: Elaine Kruger’s Oxtail With Parsnip Mash And Buttered Cabbage

Elaine Kruger’s Oxtail with Parsnip Mash And Buttered Cabbage

Sea salt and freshly ground black pepper

·         Flour 4 T

·         Sunflower oil 1 T

·         Oxtail 1.5 kg

·         Onions 2

·         Celery 6 sticks, finely chopped

·         Beef stock 1 cup

·         Tomatoes 1 x 400 g can

·         Sherry 1 cup

·         Lemon juice 3 T

·         Brown sugar 2 T

·         Baby turnips 12

·         Bay leaves 4

·         Sweet basil 1 t

·         Thyme 2 sprigs

·         Baby carrots 12

·         Butter beans 1 x 400 g can, drained

For the parsnip mash:

·         Parsnips 12

·         Cream ½ - ¾ cup

·         Sea salt and freshly ground black pepper

For the buttered cabbage:

·         Savoy cabbages 8 – 10

·         Butter 2 T

·         Sea salt and freshly ground black pepper

Description: Beef stock

Beef stock

  1. Preheat oven to 1600C. Season the flour and use to dust the oxtail. Heat the oil in a heavy-based saucepan, then brow the oxtail. Add the onions and celery and sauté.
  2. In a separate ovenproof casserole dish, heat the stock, tomato, sherry, lemon juice and sugar, then add the oxtail. Add the turnips, bay leaves, basil and thyme, cover and transfer to the oven for 3 to 4 hours.
  3. Add the carrots and cook for a further 20 minutes. Add the butter beans 10 minutes before serving. Serve with the parsnip mash and buttered cabbage.
  4. To make the parsnip mash, peel the parsnips and boil in salted water until water soft. Drain, add half the cream and blend using a hand blender. Add the remaining cream until the mash is of the desired consistency. Season to taste.
  5. To make the buttered cabbage, slice the cabbage and gently wilt in a pan with the butter until tender. Season to taste.

Carb-conscious, health-conscious

Wine: Dombeya Boulder Road Shiraz 2009

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