Suya Oxtail Stew
This is rich and spicy stew is the perfect winter warmer and goes great with rice or mash potato.
Suya Oxtail Stew
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- 1.5-2 Tbsp SUYA -LIKE IT SPICY
- 1.5kg oxtail
- 2 carrots thickly diced.
- 5 cloves of garlic finely chopped or minced.
- 3 tbsp tomato puree
- 1 large onion half finely diced and half thick chunks.
- 2 sticks of celery sliced.
- 150ml red wine
- 750ml beef stock
- Chopped fresh coriander.
- Some crushed roasted peanuts
- Salt and pepper
- 1. Heat some oil in a deep pot or casserole dish.
- 2. Season the oxtail with salt and pepper then sear all sides in the hot oil and put to one side (you may have to do this in batches so not to over crowd the pot).
- 3. After the beef is removed add the diced onion and cook gently until softened.
- 4. Once softened add the garlic half the carrots and celery and cook off for a few minutes then add the wine. Simmer until the alcohol is cooked out.
- 5. Add 500mls of the beef stock and bring to the boil, then add the oxtail to the dish, top up with the remaining stock if necessary to cover the beef.
- 6. Put the tomato puree and the suya rub in and give a good mix.
- 7. Put the lid on the pot and leave to simmer on a low heat stirring occasionally.
- 8. When the beef is starting to soften on the bone add the remaining carrot, celery and chunky onion stir and continue to cook uncovered. This should help the liquid to thicken into a gravy. If not add a little flour as needed.
- 9. 30 mins or so before its ready add most of the coriander and give a good stir.
- 10. When the beef is soft and falling off the bone you are ready to serve with your choice of side and garnish with the remining coriander and crush peanuts
IF YOU CAN RESISIT THE URGE TO DIVE STRAIGHT IN, LEAVE TO COOL PUT IN THE FRIDGE AND REHEAT TO FOLLOWING DAY. THIS ALLOWS THE FLAVOURS TO DEVLEOP EVEN MORE!