Pinotage is a great accompaniment to any meal. Whether you enjoy a glass while cooking or use it in food, it’s always a winner. This delightful cultivar is a true celebration of South Africa and will warm your soul inside out.
Ingredients
- 2 kg oxtail
- 2 tbsp olive oil
- 200g streaky bacon
- 1 large onion
- 2 cloves of garlic chopped
- 4 large tomatoes chopped
- 300ml beef stock
- 300 ml Pinotage reserve
- 1 tsp chopped rosemary
- 200g sliced baby marrow
- 200g baby carrots
- 200g baby corn
- 200g mixed chopped peppers
- 1.2 kg potatoes
- 50g butter
- 50ml cream
- Salt and black pepper
- 100g flaked almonds browned in oven
Instructions
- In a large pot brown the onions, garlic and bacon in the olive oil till the bacon is crispy and the onions golden brown.
- Remove the bacon mix and brown the oxtail meat in the pot till the oxtail is golden brown on all the sides.
- Add the bacon mix back into the pot and add the chopped tomatoes and chopped rosemary.
- Add the beef stock and red wine.
- Peel and cut the potatoes into blocks and boil till the potatoes are soft.
- Mash the potatoes with the butter and cream till smooth and creamy and season to taste. Add the chopped almonds.
- Simmer over low heat for 2-3 hour or till the oxtail in tender and season to taste with salt and pepper.
- About 15min before serving add the vegetables
