Curry oxtail stew. 1.5 kg oxtail 30 ml curry powder 4 cloves 4 peppercorns 1 bay leaf 250-500 ml meat stock 1 small onion, sliced 1 carrot, chopped 1 turnip, chopped butter 30 ml cake flour Cut the oxtail into joints and wash thoroughly. Place meat in a heavy saucepan and add the spices and boiling water. Simmer for three to four hours, adding more stock when necessary. After two hours add salt, pepper, onion, carrot and turnip. Remove spices and skim off as much fat as possible. Melt the butter in a pan, add the cake flour and fry until brown. Add the flour mixture to the meat and gravy in the saucepan and stir until the gravy thickens. Simmer for 15 minutes. Serve with rice or mashed potatoes. Elmarie
Posted on: Tue, 15 Oct 2013 07:11:30 +0000