Oxtail Stew

Oxtail Stew

A flavoursome dish that will warm you from the inside-out.

Yields1 Serving
Prep Time20 minsCook Time6 hrsTotal Time6 hrs 20 mins
Oxtail Stew
What you'll need
 ¼ cup Health Riot Cassava flour
 1 kg Free-range Oxtail
 1 ½ cups Red wine (cultivar of your choice)
 ¼ cup Filtered Water
 1 Onion, finely diced
 500 g Sweet potatoes, chopped
 3 Carrots, sliced
 200 g Mushrooms
 1 Cauliflower, grated
 3 Rosemary sprigs
 1 Clove garlic, crushed
 Himalayan salt
 Dried mixed herbs
 Meat spice
 2 tbsp Free-range butter
 Neutral tasting coconut oil
Instructions:
1

Using neutral coconut oil, sauté the onion and garlic in a thick based pan. Add the oxtail and brown the meat. Season with salt, meat spice and dried mixed herbs.

2

Once nicely caramelised and browned; transfer the oxtail to a slow cooker and add 1 1/2 cups of red wine and a 1/4 cup of filtered water. Add the rosemary sprigs and set on high for 4 hours.

3

Check on the stew hourly and add a small amount of water if necessary. After about 5 hours, add a 1/4 cup of Health Riot Cassava flour to thicken the sauce, and set the slow cooker to low.

4

When the stew is almost ready to be served, melt the butter in a pan and fry the grated cauliflower on high. Season with salt and a bit of mixed herbs if you wish. Fry for a few minutes until golden.

5

Serve the cauliflower rice as a bed with the oxtail on top.

Ingredients

What you'll need
 ¼ cup Health Riot Cassava flour
 1 kg Free-range Oxtail
 1 ½ cups Red wine (cultivar of your choice)
 ¼ cup Filtered Water
 1 Onion, finely diced
 500 g Sweet potatoes, chopped
 3 Carrots, sliced
 200 g Mushrooms
 1 Cauliflower, grated
 3 Rosemary sprigs
 1 Clove garlic, crushed
 Himalayan salt
 Dried mixed herbs
 Meat spice
 2 tbsp Free-range butter
 Neutral tasting coconut oil

Directions

Instructions:
1

Using neutral coconut oil, sauté the onion and garlic in a thick based pan. Add the oxtail and brown the meat. Season with salt, meat spice and dried mixed herbs.

2

Once nicely caramelised and browned; transfer the oxtail to a slow cooker and add 1 1/2 cups of red wine and a 1/4 cup of filtered water. Add the rosemary sprigs and set on high for 4 hours.

3

Check on the stew hourly and add a small amount of water if necessary. After about 5 hours, add a 1/4 cup of Health Riot Cassava flour to thicken the sauce, and set the slow cooker to low.

4

When the stew is almost ready to be served, melt the butter in a pan and fry the grated cauliflower on high. Season with salt and a bit of mixed herbs if you wish. Fry for a few minutes until golden.

5

Serve the cauliflower rice as a bed with the oxtail on top.

Oxtail Stew

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