Ingredients
Oxtail
-
Oxtail, cut into 1 inch segments 500.0 g
-
Crushed black pepper 1.0 g
-
KNORR Chicken Flavoured Seasoning Powder 1 kg 5.0 kg
Stew
-
Olive Oil 20.0 ml
-
White onions 80.0 g
-
Carrot 50.0 g
-
Celery 50.0 g
-
Garlic, clove 10.0 g
-
Red bell peppers, large diced 80.0 g
-
Green bell peppers, large diced 80.0 g
-
Smoked Paprika 2.0 g
-
Tomato Paste
Potatoes
-
Yellow Potatoes, peel & cut into quarters 50.0 g
-
Sweet Potatoes, peel & cut into quarters 50.0 g
-
Salt and Pepper
-
French beans 20.0 g
Method
-
Oxtail
- Season oxtail with Knorr Chicken Flavour Seasoning Powder & crushed black pepper.
- Sear the oxtail, put aside.
-
Stew
- Heat oil in a large saute pan.
- Over high heat, add the onions, carrots & celery.
- Add garlic and bell peppers.
- Add the smoked paprika to the pan, along with tomato paste.
- Gently pour in the beef stock and let it come to a boil.
- Add the oxtail and turn the heat down to simmer.
- Pour in the demi glace paste. Stir until the sauce has slightly thickened.
- Simmer for about 2 -3 hours or until tender.
-
Potatoes
- Mix all the potatoes, and deep fried until golden brown.
-
Plating
- Place the oxtail stew on a square hotplate.
- Serve with deep fried potatoes.
