Johan van Wyk
Oxtail with Mutton and Bacon
1 Oxtail, cut into pieces
500g of sheep shin, cut into pieces ...
500g Sheep tails/ribs
250g Bacon, diced
8 Medium onions, diced
500ml Green beans, cut up
1 Bunch of carrots, sliced
½ a Cauliflower, broken up
300g Button mushrooms
1 Green pepper, diced
15 Baby potatoes
2 Celery sticks, chopped
15 Whole baby onions
1 Red chilli pepper
Roughly chopped parsley
30ml Butter
4 Blocks beef stock, crumbled
Pepper to taste (no salt needed)
15g Brown onion soup
10 Whole peppercorns
8 Whole cloves
4 Cloves of garlic, chopped
10ml Mixed herbs
1 Stick cinnamon
125ml Dry red wine
65ml Water
Grated nutmeg to taste
Coat the Pot with the butter and braise the meat for about 15 minutes until brown.
Add the onions, bacon, beef stock, spices and herbs and braise for a further 15 minutes.
Remove the mutton pieces. Add the water and the wine to the oxtail, cover with the lid and allow the Pot to simmer for about 1 hour. Replace the mutton and let it simmer for a further 50 minutes. Now pack the veggies as follows - A ring of green beans against the edge of the Pot, then a ring of carrots and a ring of cauliflower right in the middle. Push the mushrooms tightly between the edge of the Pot and the green beans and sprinkle with the chilli. Pack the potatoes between the beans and the carrots and sprinkle the celery over it. Pack the onions around the cauliflower and sprinkle the soup powder and parsley over it. Cover with the lid and allow it to simmer for a further 2 hours or until the veggies are soft. No salt is used as the soup powder and the beef stock contains enough salt.
Add the onions, bacon, beef stock, spices and herbs and braise for a further 15 minutes.
Remove the mutton pieces. Add the water and the wine to the oxtail, cover with the lid and allow the Pot to simmer for about 1 hour. Replace the mutton and let it simmer for a further 50 minutes. Now pack the veggies as follows - A ring of green beans against the edge of the Pot, then a ring of carrots and a ring of cauliflower right in the middle. Push the mushrooms tightly between the edge of the Pot and the green beans and sprinkle with the chilli. Pack the potatoes between the beans and the carrots and sprinkle the celery over it. Pack the onions around the cauliflower and sprinkle the soup powder and parsley over it. Cover with the lid and allow it to simmer for a further 2 hours or until the veggies are soft. No salt is used as the soup powder and the beef stock contains enough salt.
