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Tail on Fire Stew

Marinade – You can chop the onion, parsley, oregano, chillies and garlic together in a food processor if you wis

Ingredients

Cooking Ingredients

  METHOD

  1. Place the oxtail and all the marinating ingredients in a bowl. Rub the marinade into the meat very well and leave to marinade for an hour.
  2. Whilst the meat is marinating place the chopped peppers in a foil container and smoke in a stove top smoker for 15 minutes using about 2 tablespoons of the wood chips.
  3. When the meat has marinated for an hour, put 2 T olive oil in a large frying pan and brown the oxtail, reserving the marinade. When browned, place both the oxtail and reserved marinade in a pressure cooker.
  4.  In the same frying pan used to brown the oxtail, gently fry the smoked peppers, onion and garlic until the onion begins to soften and turn a light golden colour. Add the tomato paste and gently fry for 3 minutes to get rid of any bitterness. Add the 300ml red wine, bring to the boil and reduce the wine by 3/4. This should take about 10 – 15 minutes.
  5. Add the pepper, onion, garlic mix to the pot containing the oxtail and reserved marinade. Add all the other ingredients and put lid of the pressure cooker on. Once up to pressure, cook for 50 minutes.
  6. Whilst the dish is cooking, cook the brown or wild rice separately until done, to be served as an accompaniment

 

NB) Fine Wood Chips for Smoking the peppers. Either Braai Star Oak Chips or Cape Smoke Genuine French Oak Wine Barrel Shavings. Both brands are available at Builders Warehouse. Please note that they must be the fine wood chips (similar to sawdust) and not the wood chunks.
 
I would normally smoke the peppers using Sekelbos wood chips, but you will not get these as I make them myself by chopping up logs of Sekebos, so the above mentioned brands will suffice)