Serves (6)
Ingredients
2,5kg oxtail
Olive oil
2 onions, diced
2 tablespoons soy sauce
A few sprigs of fresh rosemary
4 bay leaves
1 glass of Roodeberg Reserve
1 cup beef stock
Rind of 1 lemon
200g pitted green olive
200g button mushrooms
Method
Preheat oven to 200°C
Heat the olive oil and fry the onion until soft. Spoon it out and add the oxtail to the hot pan. Fry until golden brown. Add the cooked onions, garlic, Bay leaves, rosemary, wine, stock and the rind of one lemon.
Put into the oven and bake for 3 – 4 hours, check on it and add extra liquid if necessary. Add the olives and mushrooms and bake for another 1 hour.