Oxtail & Vegetable Stew2017-09-29
- Servings : 4
- Prep Time : 15m
- Cook Time : 2:00 h
- Ready In : 2:15 h
- 4 tbsps Knorr Oxtail Soup
- 500g oxtail
- 2 tbsps cooking oil
- 1 onion, chopped
- 1 tsp garlic, finely chopped
- 1 tbsp Rajah Medium Curry Powder
- 2 large carrots, peeled and chopped
- 2 tomatoes, chopped
- 250ml water
- 1 Knorrox Oxtail Stock Cube
- 2 tsps Robertsons Mixed Herbs
- 2 potatoes, peeled and cubed
Lightly toss the oxtail in the Knorr Oxtail Soup and dust off. Heat oil in a pot and fry the oxtail until well browned on all sides. Then, remove from the pot and set aside. Fry the onion and garlic in the same pot until soft. Add the Rajah Medium Curry Powder and fry for 1 minute to release the flavour and aroma. Stir continuously.
Return the oxtail to the pot and add the carrots, tomatoes, water, Knorrox Oxtail Stock Cube and stir well. Bring to the boil, then reduce heat and allow to simmer for 1 hour with the lid on, stirring occasionally.
Add the potatoes and Robertsons Mixed Herbs to the pot. Allow to simmer for a further 30 minutes. Thicken with a little extra Knorr Oxtail Soup if necessary. Serve with rice or sadza.