This was a really amazing recipe which is really simple to make. You do need to keep an eye on it to make sure that there is enough liquid to slowly braise the oxtail and make it fall off the bone tender.
I am that bloke who buys great oxtail whenever I see it at a good price or where the oxtail is not too fatty and then waits for a cold weekend, or weekend away inDullstroom to make it.
See the image gallery below for pics through the process.
This recipe feeds about 8 people and has a little spice to it from the chorizo. If you prefer a more traditional oxtail, use the following recipe.
You can use the same recipe for a slow cooker version. After you have cooked all of the ingredients, instead of putting into the oven, pour into your slow cooker. Put the slow cooker on high until the edges start to bubble and then set at low for about 6 hours.
What you need
2 x large onions sliced 3-4 tablesppons cooking oil 3 x medium carrots peeled and cut into large pieces 3 x sticks celery chopped 1 x tin tomato puree 2kg good quality oxtail 3 taqblespoons flour Salt and pepper to taste 1 heaped teaspoon Thyme 1 x whole chorizo 1 liter beef stock 250ml red wine
Heat your oven to 140 celsius and drop your racks to the bottom shelf.
Season the oxtail with salt and pepper and brown in a hot cast iron pot with the oil for a few minutes. Add the flour, toss around until you have some nively browned edges and remove from the pot.
Reduce the heat to medium, add some more oil and cook the onions, carrots and celery for about 5 minutes, stirring from time to time until the onions are starting to brown. You should be getting some amazing smells from the pot about now.
Add the thyme, about a teaspoon each of salt and pepper and cook for a further 2 minutes or so.
Now add the tomato puree and cook for at least 5 minutes until the tomatop is hot and most of the bitterness from the tomatoes is gone.
Add the cooked oxtail and the chorizo, stir about and then add the wine and stock. Be sure the oxtail is covered by the liquid. If it is not, add enough water to cover.
Now remove from the stoive, put the lid on and pop into the oven for 3-4 hours until the oxtail is beautifully soft and the sauce thick and delicious. Check every hour or so during the cooking process to check the liquid level and adjust the salt, pepper/wine if necessary.
Serve over creamy mashed potato (add a little parmesan to the potato for added decadence)
Super tender lamb shanks are a real treat and one of my absolute favorite meal.
It does take some time and often like a good curry is bettyer the next day but not essential. This recipe can be done in a slow cooker or in the oven in a nice large cast iron casserole dish but is really good in the slow cooker.
Slow cooker: Use the recipe as it is below for the slow cooker method.
Recipe feeds 4 easily
Picture gallery at the end of the recipe.
This will easily feed 6 people with a little left over. Serve with a salad.
What you need
2 kg of lamb shanks (in this case it was a little less but usually use 4 smaller ones) 2 tin chopped peeled tomatoes 50ml tomato paste 2 teaspoons garlic 2 large onions chopped finely 2 celery sticks chopped Salt and pepper 1 Tablespoon Italian/Mixed herbs 200 ml red wine 200ml chicken/vegetable stock
Slow cooker method
Place about 2 tablespoons of oil in a large frying pan and brown the shanks which have been well seasoned with salt and pepper nicely. Remove and set aside.
In the same frying pan on a medium to high heat and cook the onions, celery, herbs and garlic until the onions are translucent and starting to soften.
Add the tomato paste, about 1 teaspoon of salt and half teaspoon black pepper and cook for another 5 minutes or so.
Place the browned shanks in the slow cooker, cover with the onion mixture, add the wine and chicken stock and give it a stir.
Place the lid on, set to high for 30 minutes and then reduce to low.
Leave it be for 8-10 hours.
Always remember to taste and season
Serve with mash and your favorite veg.
Heat the oven to 150 degrees celsius.
Place about 2 tablespoons of oil in cast iron casserole dish on the stove top and brown the shanks which have been well seasoned with salt and pepper nicely. Remove and set aside.
Add the onions, celery, herbs and garlic and cook until the onions are translucent and starting to soften.
Add the tomato paste and cook for another 5 minutes or so.
Add the wine and chicken stock and place the shanks in the mixture.
Place the casserole in the oven and let is cook with the lid on for 3-4 hours, checking the liquid level every hour or so. If it needs more liquid, add a little water or stock.
Always remember to taste and season
After 4 hours check for the last time, turn off the oven and leave alone for another 2 hours.
This recipe is a perfect recipe if you are a fan of one pot cooking. It is really delicious, has a fantastic gravy and never fails to please. You can substitute the stout for regular beer or chicken stock but believe me, the stout gives it a really great flavour. For my foreign readers, a stout beer is very similar to Guinness.
Serve it with some creamed spinach or any greens. Green beans in a bit of garlic with bacon are excellent with this dish.
This will serve 4-5 people quite happily. If you have more than 5 people just add other vegetables to serve it with like broccoli and cauliflower steamed and smothered in cheese sauce.
What you need
1 x whole chicken in pieces or 10-12 thighs (I personally like thighs)
1 x large onion roughly chopped
2-3 large carrots roughly chopped
1 x 250g packet of bacon cut into pieces
half packet brown onion soup
1 tablespoon of chopped Fresh herbs + bay leaf (thyme, rosemary, celery leaf or whatever you have in the garden/fridge) or, if you have a bouquet garni, toss that in.
200ml castle milk stout beer and drink the rest 🙂
3-4 large potatoes sliced about 5mm thick
Salt and pepper
2 x tablesoons melted butter
Chop up all of your ingredients and take a 23-30cm diameter casserole dish that is nice and deep (over 10cm) or cast iron pot and place a layer of potato slices in the bottom.
Now place a layer of chicken pieces and half of all of the rest of the ingredients, another layer of chicken pieces and the rest of the chopped ingredients and brown onion soup.
Pour over the beer and then cover the top with a layer of potato slices. (overlap them so that you have plenty of potato)
Now pour the melted butter over the potatoes, cover with a lid and put into a 160 celsius oven for 90 minutes.
Remove the lid, turn on the grill and grill the top until the potatoes look fabulous and brown.
Let it stand for about 10 minutes before serving if you can.
The marvellous thing about a curry is that you can adapt the recipe to suit you. Don’t be scared to add a few extra chillies if you like to be dripping with sweat while you eat. This recipe has a bit of a kick, but isn’t too hot at all! Recipe By Rozanne
This is a rich and seriously delicious curry that has plenty of gravy that is fantastic just on it’s own with a bit of rice. G
Soak the nuts is 200 ml of cold water for 20 minutes.
Begin cooking, by frying the chopped onions in 2 tablespoons of the oil until soft and slightly browned.
Once the nuts are soft, place them (with the water) in a blender. Add the onions, chillies and coriander and blend until a thick paste is formed.
Place the remaining oil in a saucepan and, on a low heat, fry the spices, garlic and ginger for a few minutes. Add the nut paste and chicken cubes and mix well. Cook for about 3 minutes.
Add 200ml of water to the saucepan and simmer until the chicken is cooked through.
Squeeze over lime juice and serve with fluffy basmati rice
Just a few hints
A curry just isn’t a curry without poppadoms. They’re so easy to prepare, so there is really no excuse! Just buy them from and food store and fry in a bit of oil. Be careful though, they burn quite easily.
Sambals are often served with some curries too. Add some to the side of this dish to make the meal more festive and exciting
This is an absolute delight which brings back so many memories of family dinners. It is quite an unusual dish, but it is perfect when accompanied by a fresh, crunchy salad and wonderful, warm bread. So folks, here’s the secret… Serves 6, Recipe by Rozanne
G’s comments: What a delicious and easy recipe, it’s from about 20 years ago from a You magazine that I am sure many out there have been looking for. Enjoy it, it’s a winner.
What you need
600g hake fillets, deboned
Freshly ground black pepper
200ml fresh bread crumbs
1 onion, finely chopped
Half green or red pepper, diced
250g button mushrooms, sliced
Oil (preferably olive oil)
500ml plain yoghurt
1 extra large egg, whisked
2 medium sized tomatoes, sliced
125ml cheddar cheese, grated
Start off by heating the oven to 180 degrees Celsius. Grease a 29cm oven dish with butter (or, if you’re a weight watcher, spray with Spray&Cook).
Soak the fillets in the milk for about 10 minutes. Drain them off and season with salt and black pepper, and then roll the fillets in the fresh bread crumbs.
Arrange the fillets in the greased oven dish, making sure that they do not overlap too much.
Next, you need to sauté the onions, peppers and mushrooms in a small amount of oil until they are tender. Spoon evenly over all the hake fillets.
In a small bowl, mix the plain yoghurt and whisked egg together and, again, pour over the hake fillets.
Lastly, arrange the tomato slices on top of the fish and sprinkle over the cheddar cheese.
Bake for about 45 minutes (or until the egg mixture has set and the dish is slightly golden on top).
Winter is such a great time to stay in and create some of those recipes that fill your home with mouth watering smells so I have put together a few ideas for you.
Winter Meat Recipes
Stews and bredies are must do meals for winter and the lasagna is another of those proper comfort foods that hits the mark every time. These are just a few of my favourites, so be sure to browse around in the Beef recipes, Lamb recipes or the Meat recipes as a whole, you may just find exactly what you feel like tonight.
I can never get enough of a good chicken curry in the winter and if you have not tried the chicken broccoli bake yet, you must give it a go. Take a look at the rest of the chicken recipes as well, there are a few real winners in there.
Here are a few of my favourite soup recipes. As the weather cools off there is always a pot of soup on the stove, makes for healthy tasty, warming any time meals and of course it’s a perfect way to get your daily veggie intake. There a quite a few other great soup recipes, so take a peek.
This Chicken Casserole is so simple to make and is real home made Italian style cooking that never fails to meet the taste test. It’s economical and you don’t have to use the vegetables in the recipe, use whatever vegetable you have in your fridge. You will love the chunky farm style look of the dish and the flavour is fabulous. The best oart is that it is a meal all on it’s own, although I always have a nice fresh roll or piece of French loaf on hand to mop up the last of the sauce. (Good for 4 people)
What you need
6 Large chicken thighs or large legs (if small use 8)
4 pork sausages sliced into 3cm thick slices (or 1 chorico sausage)
3 medium potatoes (try sweet potato for a change)
1/2 Garlic bulb broken up (leave skin on)
4 large sticks celery roughly chopped (or 1 fennel bulb)
2 medium onions quartered
4 tomatoes quartered
1 teaspoon fresh thyme leaves chopped (or 1/2 teaspoon dried thyme/ Italian herbs)
Salt and pepper
1 cup Chicken stock
Pre-heat your oven to 190 Celsius
Cut your potatoes into quarters and pop into a pot of cold water along with the garlic and Celery, bring to a boil, simmer for 5 minutes and then turn off the heat leaving them standing in the hot water while you get the rest of the dish together.
Heat a little oil in a pan and fry your chicken pieces and pork sausages on a medium heat until you have some nice colour on them. Remove from the pan and place into a casserole dish/ roasting pan. Use the same pan with it’s fat in it to fry your onions until glassy, add the tomatoes and thyme, season with salt and pepper and cook for about 5 minutes. You may need to add a little water at this stage, just a splash.
Remove the Potatoes, garlic and fennel from the water and add to the chicken saving the water. Now add the onions and the tomatoes to the chicken, move it all about a bit to distribute evenly.
In this one I added about 1/2 a cup of tinned chickpeas just before going into the oven(tip always shell you chickpeas by squeezing between thumb and forefinger first)
Make your 1 cup of stock with the liquid remaining in potato pot, pour over the vegetables and chicken and pop into the oven for about 45 minutes.
Chicken Cacciatore has got to be one of the best recipes when you are entertaining. It is a sophisticated and very tasty dish that is easy to make and never fails to please. It is one of those dishes that you need to keep as an easy backup recipe for anytime entertaining, it uses sage and rosemary which are just fabulous with chicken so when you next want to impress with no hassle at all, give this ChickenCacciatore recipe a try. This is not a traditional cacciatore because I really love red peppers and add them in but you can happily leave them out (perfect for 4 or 5 people)
What you need
3 teaspoons crushed garlic
6 fresh sage leaves
1 pinch of fresh rosemary (should be about 10 leaves or so)
1/2 teaspoon dried red chilli flakes (optional)
2 red peppers sliced
10-12 chicken pieces – legs and thighs (can be done skin on or off)
1 cup dry white wine
2 tablespoons tomato puree
2 x 420g cans chopped tomatoes
In a heavy based pan on a medium to low heat, add about 3 tablespoons of olive oil, toss in the garlic, rosemary and sage leaves. Allow them to cook for about 30 seconds or so and then, if you are adding a little heatto your cacciatore, toss in the chili flakes and cook them for another minute or so.
Now increase the heat to medium high and brown your chicken pieces on both sides. This should take about 10 minutes or so. Add the red peppers and allow to cook for another 10 minutes, giving them a stir from time to time.
Once the chicken pieces are nicely browned and the peppers are beginning to soften add the wine and the olives, give it a stir and allow to simmer until the liquid has reduced by about half or even more. This should take about another 10 minutes or so and you should move the chicken pieces around every now and then.
Now stir in the tomato puree, add the tomatoes and a little extra liquid (water) if need be, reduce the heat to medium and leave to simmer for 30 minutes with a lid on.
If you are preparing ahead you can now remove from the heat until about 1/2 an hour before you are ready to serve. When you are ready, place on a medium to high heat, bring to a simmer and allow it to simmer with the lid off for another 20 minutes or so until the sauce has thickened a little and the liquid reduced.
Season with salt and pepper, taste, stir, taste, ok thats enough now… Serve.
This is great to serve with rice, mashed potatoes or crushed potatoes and a side salad. Try a few of the other easy chicken recipes.
Folks, here is a really fantastic one pot chicken meal that is just what I like, very little mess, short preparation, delicious and made with ingredients that most of you should have in your homes. The only thing you may need to go out and buy are the fresh herbs and if thats the case consider buying already potted herbs from the supermarket that you can pop onto your windowsill for any time fresh herbs. It does contain wine which makes a huge difference to the flavour and for those of you who would like to substitute the wine, pop over to Woolies or your closest good deli and get a bottle of verjuice.
It’s a rustic kind of meal that does not require fine dicing or anything fancy, it’s home cooking through and through.(for 4 hungry people like me or 6 quite happily)
What you need
8-10 chicken pieces or 1 whole chicken cut up
1 large onion roughly chopped
2 celery sticks roughly chopped
400g button mushrooms halved/quartered depending on size
2 teaspoons crushed garlic
1 litre chicken stock (hot)
350ml red wine
150ml full fat cream
Salt and black pepper
Fresh thyme, rosemary and a bayleaf
Tarragon and parsley roughly chopped
6 spring onions finely sliced
The best way to do it is in a cast iron casserole dish and if you don’t have one you are going to need a pan as well.
Place the cast iron casserole/pan on a high heat and add about 2/3 tablespoon of oil and brown your chicken pieces on both sides. You can leave the skin on but if you are everese to skin in your meal, take it off. remove the browned pieces and set aside.
Now reduce the heat to medium and take the pot off the heat while you get your onion, garlic, celery and carrots together. Place the pot back on the heat and toss in the ingredients, give them a few stirs and then toss in the thyme, rosemary and bayleaf and allow to cook for about 3 minutes giving it a stir every now and then.
Pour in the wine or verjuice slowly now and bring it to a simmer. Let it simmer until the bubbles have reduced in size which will tell you that it has reduced and the alcohol burned off. Now pour in your hot stock and bring to a fast boil, toss in your chicken pieces and reduce the heat to medium, put on the lid and allow to cook for 30 minutes. If you are using a corningware casserole dish, place the chicken in the dish, pour over the liquid and veg and into a 180 Celsius oven for 30 minutes.
Now remove the lid, add the cream, stir, add the mushrooms, stir and allow to simmer for another 20 minutes with the lid off. Taste and season.
A minute or two before serving add the spring onions tarragon and parsley, stir it in and thats it you are done, serve with mashed potato. It may look like a lot, but it’s very straight forward, so give it a shot and enjoy.
Variations: add about 100g of chopped bacon (added into my one) when you cook the onions. Also add a handful of par cooked potatoes when you add the stock for a complete meal. Add a cup of peas or beans that have been chopped with the mushrooms.
A traditional Lancashire hotpot uses lamb kidneys but I am not a big fan of offal so have left them out and made it more like a really great lamb casserole that has a crunchy potato topping. There is a really great hotpot version made with Chicken which you should also try. Chicken hotpot, Chinese Chicken hotpot. Serves about 5 or 6 people.
What you need
650g lamb meat cubed (leg of lamb is best)
4 medium onions sliced
1 tablespoon flour with a pinch of salt in it
approx 600g potatoes thinly sliced
1 bay leaf
1 tablespoon fresh chopped thyme (1 teaspoon if you use dried thyme)
200g thickly sliced button mushrooms
Salt and pepper
about 6x 1cm square cubes of butter
1 1/2 cups chicken stock
In a large pot on a medium to high heat, add the oil and onions and cook for about four or five minutes stirring from time to time. Add the meat that has been sprinkled with the seasoned flour and brown nicely on all sides. They should have a beautiful nutty brown colour on the outside.
Remove the meat and onions from the pot and place into the bottom of a casserole dish that is about 20cm square and about 10cm high.
Now add the mushrooms in a layer, sprinkle over the thyme and toss in the bay leaf and give it a season with salt and ground pepper.
Now pour over the chicken stock and place a layer of thinly sliced potatoes over the entire top. Overlap them a bit to use all or most of the potatoes and then place the butter cubes randomly over the top.
Put it into a 190 Celsius oven for about 2 hours, check after 1 1/2 hours and if the potatoes are browned and looking crisp, you are done. If not, leave it for another 1/2 hour.
Enjoy it folks and serve it with the best dessert on the planet, an Eaton Mess.