Yields
4 people per serving
Prep time
15 mins
Cook time
15-25 mins
Ingredients:
For The Oxtail Stew:
- 15 kg oxtail pieces, excess fat trimmed
- 20 tablespoons Snowflake Cake Wheat Flour, approx. 150 g
- Salt and black pepper, to taste
- 20 tablespoons cooking oil, approx. 300 ml
- 10 large onions, chopped, approx. 2.5 kg
- 20 carrots, chopped, approx. 3 kg
- 20 celery stalks, chopped (optional), approx. 2 kg
- 20 garlic cloves, minced, approx. 100 g
- 20 bay leaves
- 10 teaspoons dried thyme, approx. 10 g
- 10 tablespoons tomato paste, approx. 150–200 g
- 10 × 400 g tins chopped tomatoes, approx. 4 kg total
- 10 cups beef stock, 2.5 litres (or 10 stock cubes dissolved in 2.5 litres hot water)
- 5 cups red wine (optional), 1.25 litres
- Fresh parsley, chopped, approx. 500 g (or 10 bunches), for garnish
For The Stiff Pap:
- 25 cups Iwisa Super Maize Meal, approx. 5 kg
- 25 cups boiling water, approx. 6.25 litres
- 10 teaspoons salt, approx. 50 g
Method
For The Oxtail Stew:
1. Prep the ingredients: Trim the oxtail if needed. Chop the onions, carrots, and celery into bite-sized pieces. Mince the garlic. Measure out the flour, spices, tomato paste, and liquids. Dissolve the stock cubes in hot water if using.
2. Season and coat the oxtail: Season the oxtail generously with salt and black pepper, then dust lightly with the flour, shaking off any excess. This helps thicken the stew during cooking.
3. Brown the oxtail: In one or more very large heavy-bottomed pots or Dutch ovens, heat the cooking oil over medium-high heat. Brown the oxtail in batches until well coloured on all sides. Remove and set aside.
4. Sauté the vegetables: In the same pots, add the onions and cook until softened and lightly golden. Add the carrots, celery (if using), and garlic, and cook until fragrant.
5. Build the flavour base: Stir in the tomato paste, dried thyme, and bay leaves. Cook briefly to toast the paste and release the aromas.
6. Add liquids and simmer: Return the oxtail to the pots. Add the chopped tomatoes, beef stock, and red wine if using. Bring to a boil, then reduce the heat, cover, and simmer gently until the oxtail is tender and the sauce has thickened into a rich gravy. Stir occasionally and add water or stock if needed. Adjust seasoning and remove bay leaves before serving.
7. Finish with parsley: Stir through or sprinkle with chopped fresh parsley just before serving.
For The Stiff Pap:
1.Bring the water to a boil: In one or more very large heavy-bottomed pots, bring the water and salt to a vigorous boil.
2. Add the maize meal: Gradually add the Iwisa Super Maize Meal without stirring initially. Cover immediately to trap steam.
3.Stir and cook until stiff: Reduce the heat to low, then stir vigorously to break up lumps. Cover and steam, stirring occasionally, until the pap is stiff, crumbly, and fully cooked. Add a little hot water if too dry.
4.Serve together: Portion the stiff pap onto plates and top with the oxtail stew and gravy. Serve hot.
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