Oxtail Stew

Name: Oxtail Stew
Yield: 400.00 ml
Cuisine: South Africa
Ingredients: 280.00 ml Oxtail jointed through vertebrae (extreme collagen content produces the most gelatine-rich beef braise; sauce sets to firm jelly when cold; 3–4h braise until meat completely falls off the bone); 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)

Descubra Oxtail Stew, um prato de South Africa: ingredientes, informações nutricionais, 683 calorias por porção e origem cultural.

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.

Alimentos: Oxtail Stew

280.00 ml Oxtail jointed through vertebrae (extreme collagen content produces the most gelatine-rich beef braise; sauce sets to firm jelly when cold; 3–4h braise until meat completely falls off the bone)
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)