A delicious, authentic and easy dish to make. This tender braised oxtail meat is designed to be cooked slowly and then leisurely enjoyed with friends, complemented by a good bottle of Le Pommier MAC Cabernet Franc/Malbec blend.
250g Tomato Paste
3ml Black Pepper
500ml Red Wine
1 tin Butter Beans (A10 – 3kg)
Put oxtail in the oven to slow cook.
Add onions and oxtail together, and add tomato paste and celery. Add red wine and put enough water in to cover the meat.
Cook until it’s soft and then add carrots, butterbeans and salt and pepper.
Cook until soft.
Serve with mash or rice.
According to USA-Soulfood, “This style of cooking originated during the time of slavery, when African slaves were given only leftovers and the parts of animals that the plantation owners didn’t eat, such as pig’s feet and ears, ham hocks, hog jowls, skin and intestines.”