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Spicy
Ox-Tail
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Click here for Measuring Table |
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Spicy Ox-Tail
Ingredients:
1kg lean ox-tail, cut into segments
2 bay leaves
2 cloves garlic, crushed
2 large Bombay onions, quartered
2 tomatoes, quartered
2 potatoes, quartered
4 cloves
2cm stick cinnamon
2 tbsp ground coriander
1 tbsp black peppercorns, ground
˝ cup brandy
Salt to taste
1 bunch fresh coriander |
Method:
- Place ox-tail pieces in a large, deep
saucepan. Cover with cold water, add bay leaves and garlic and bring
to the boil, skimming off the scum.
- When tender, remove from heat. Let the
mixture cool down, then chill until the fat from the mixture sets on
top.
- Skim off this fat and discard. Now you’ll
have a stew which is not too oily.
- Boil up the ox-tail again, add the onions,
tomatoes, potatoes and spices.
- Cover and simmer on low heat until potatoes
become soft.
- Add the brandy and salt to taste.
- Remove from heat and garnish with chopped
fresh coriander and serve.
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