• Oxtail (normally 2 packs for a larger family)
• Packet of brown onion soup
• 1 can of Tab
• 2 cups tomato sauce
• 2 cups chutney

How To:

• Rub the oxtail in the soup.
• Brown in oil.
• Add other ingredients.
• Bring to boil, reduce heat. Simmer for up to 6 hours.
• Check to make sure that it is not cooking dry. If it is, add a little beef stock at a time.
• Towards the end of the cooking you can add potatoes and carrots.
• Serve on mielie pap or rice.

Source:

Oxtail Stew

http://www.south-african-homeschool-curriculum.com/south-african-recipes.html

Tomato Bredie

Ingredients:

• 1 kilogram beef or mutton shoulder
• 2 tablespoons oil
• 1 tablespoon butter
• 2 teaspoons sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 onions — chopped
• 6 ripe red tomatoes
• 1 70 gram can tomato paste
• 1 teaspoon sugar
• 1/4 teaspoon chili powder
• 1/2 teaspoon paprika
• 3 cloves crushed garlic
• 1 teaspoon mixed herbs
• 1 1/2 cups water
• 1 chicken stock cube
• 3 potatoes — diced
• 1 tablespoon potato flour

How to:

• Cube the meat. Heat the oil / butter mixture in a big, heavy-bottomed saucepan until the butter discolours.

• Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside. Season the browned meat with salt and pepper.

• Brown the onions in the remaining oil. When golden, soft and glazed, add the tomatoes, tomato paste, sugar, chilli, paprika, garlic, herbs, water and stock cube. Bring to a slow simmering boil.

• Add the prepared meat. Simmer the bredie very slowly for 2 hours. Add the cubed potatoes and continue simmering for another 1/2 hour.

• Thicken the gravy with a little potato flour mixed with water. The bredie improves with keeping. Prepare a day in advance and leave to mature in the refrigerator.

• Reheat and serve with fluffy steamed rice to which a handful of chopped parsley has been added.

Source: http://www.south-african-homeschool-curriculum.com/south-african-recipes.html