Oxtail stew

by Jennifer Orgill

Ingredients :
90ml cake flour
5 ml salt
15ml paprika
2 kg oxtail segments
cooking oil
hot water
300g sliced mushooms
3 large carrots, cut into roundels
3 large potatoes, peeled and quartered
2 garlic cloves, crushed
2 large onions, peeled and cut into rings
2 beef extract cubes
15 ml mild curry powder
200ml medium cream sherry

Method :
Mix the cake flour, salt and paprika and use to coat the oxtail pieces. Keep the remaining flour mixture (to be used for thickening the stew later).
Heat some cooking oil in a heavy-based pot and brown the oxtail.
Add enough hot water to only just cover the oxtail, place the lid on the pot and cook for 1 hour on low to medium heat.
Add the mushrooms, carrots, garlic, onion, beef extract cubes and curry powder and stir well. Place the lid onto the pot and simmer for about 3 hours or until the oxtail is soft.
Stir in the sherry, replace the lid and simmer for a further 15 minute.
Make a paste with the remaining flour mixture by adding a little warm water, stir into the stew and cook for another 5 minutes without the lid.
Season to taste.

recipe oxtail stew