Oxtail Stew

Name: Oxtail Stew
Yield: 400.00 ml
Cuisine: South Africa
Ingredients: 280.00 ml Ochsenschwanz, durch Wirbelknochen zerteilt (extremer Kollagengehalt erzeugt den gelatine‑reichsten Rinderschmorbraten; die Sauce stockt beim Abkühlen zu fester Gelee; 3–4h schmoren, bis das Fleisch vollständig vom Knochen fällt); 150.00 ml Red wine and beef stock (the braising liquid — reduces over 3–4h to deeply glossy gelatinous intense sauce; associated with cold Cape and Karoo winters); 80.00 g Tomato, onion, carrot, celery, bay leaves and coriander seeds (the Afrikaner braising aromatics — coriander seed appears again; the defining South African spice in braised as well as grilled preparations)

Entdecke Oxtail Stew aus South Africa: Zutaten, Nährwerte, 683 Kalorien pro Portion und den kulturellen Ursprung.

Oxtail Stew — South Africa

Oxtail Stew: Slow-braised oxtail in red wine and stock, resulting in a rich, gelatinous sauce, a comforting South African dish.

Lebensmittel: Oxtail Stew

280.00 ml Ochsenschwanz, durch Wirbelknochen zerteilt (extremer Kollagengehalt erzeugt den gelatine‑reichsten Rinderschmorbraten; die Sauce stockt beim Abkühlen zu fester Gelee; 3–4h schmoren, bis das Fleisch vollständig vom Knochen fällt)
150.00 ml Red wine and beef stock (the braising liquid — reduces over 3–4h to deeply glossy gelatinous intense sauce; associated with cold Cape and Karoo winters)
80.00 g Tomato, onion, carrot, celery, bay leaves and coriander seeds (the Afrikaner braising aromatics — coriander seed appears again; the defining South African spice in braised as well as grilled preparations)