mutton & tomato stew

Mutton is meat from older sheep; about three years old. The meat is an intense color of red and quite fatty with a strong, gamey flavor. The fat makes it the perfect cut for this stew giving it big, bold flavor. Exactly what I had in mind.
Very similar to the traditional South-African tomato ‘bredie’ this stew is perfect for a cold, wet winters’ night.
Your freezer is your friend…leftovers are perfect for mutton ragu that you can use for a future pie, to toss through pappardelle or on an open pulled mutton sandwich.

Serve with a side of rice, mashed potato, roasted sweet potato or butternut mash.

ingredients | serves 6 | easy
1.3kg stewing mutton, bone in
1/2C flour
1/2t salt
1/2t white pepper
3T olive oil plus more for browning meat
1T butter
1 large white onion, chopped
4 garlic cloves, sliced
5 large ripe tomatoes, quartered
3 large carrots, cut into big chunks
2T paprika
3 bay leaves
2T tomato paste
1.5t dried oregano
3 rosemary stalks, leaves only
1.2C red wine
1 can crushed tomato
3C beef stock
2T brown sugar
1t salt
1t black pepper
2T fresh parsley

how to to do it
Mix the flour, salt & white pepper and dredge the meat in the flour mixture and shake excess flour off. Discard any leftover flour. Heat about two tablespoons of olive oil in a large Dutch oven and brown the meat in batches, adding more oil as needed.
Set aside.
Add two tablespoons of oil and the butter to the pot without cleaning it and saute the chopped onion until glossy, stirring occasionally. About three minutes.
Add the tomato paste, stir and cook for one minute. Pour the red wine into the pot to de-glaze. Cook for about two minutes to reduce.
Add the paprika, rosemary, garlic & dried oregano and stir to combine. Add the tomatoes and stir to coat. Pour the crushed tomato into the pot and add the bay leaves, sugar and seasoning. Stir and cook for two minutes.
Pour the stock into the pot and give it a good stir. Lastly add the meat. Stir everything together and bring it to a boil.
Turn the heat down to low for a gentle simmer, cover with a tight fitting lid and cook for about 2 hours, stirring a few times during cooking. Now add the carrots, place the lid back on the pot and cook for a further 1.5 – two hours.

Check the meat, which should be fall off the bone tender. If you prefer it falling off the bone completely, cook for a further 30 minutes to one hour.
Carefully remove the lid, increase the heat to a moderate simmer and cook for 30 minutes, uncovered to thicken the sauce if desired. Take care not to burn the bottom of the pot by occasionally stirring during cooking.

Once cooked, stir through the chopped fresh parsley and serve with a side of your choice.

From my kitchen to yours, with love x



Multi-Cooker Oxtail

What a time saver when I use my multi cooker! Easy and simplified. The upside of the multi cooker is that I can do everything in one pot and then have dinner on the table in almost no time at all! Oxtail is one meat that loves low and slow and thus can take ages to reach ‘melt in your mouth’ stage.
I always made oxtail in the oven until I invested in a multi-cooker. I have no regrets!!
A fantastically flavourful dish, perfect for a cold winter’s evening, paired with a beautiful red wine. Any leftovers are chilled overnight, deboned the following day and used as ragu, served with pappardelle pasta, more parsley and parmesan shavings. Y U M!!!
Rice is a firm starch favourite of mine but bulgur wheat is also a great option as is mashed potato or jacket potatoes. A nice dollop of sour cream or creme fraiche and a good sprinkling of fresh parsley…JUST AMAZING!!

Ingredients
1.5kg Oxtail
1/2 C Flour
4 Tbs Olive oil
1 Onion, sliced
4 Garlic cloves, sliced
2 Carrots, peeled & cut into blocks
2 Celery stalks, sliced
2 Tbs Tomato paste
3 Bay leaves
2 Rosemary sprigs, leaves only
4 Thyme sprigs, leaves only
2 Tbs Brown sugar
Pinch red pepper flakes (optional)
1 C Red wine
2 Tbs Worcestershire sauce
500ml Beef broth
1 Can chopped tomato
1 Tsp Salt
Black pepper
2 Tsp Corn flour (optional)
Fresh parsley, roughly chopped
Sour cream (optional)
Rice to serve (cooked according to package instructions)

How to do it
Dredge oxtail with flour, salt & pepper. Place into the hot oven to brown. About 15 minutes. Set aside.
Turn the multi cooker to sauté mode and add the olive oil. Sauté the onion & garlic until translucent. Add the tomato paste & brown sugar and sauté for a minute. Add the carrots & celery and cook for 3 minutes. Add the wine and deglaze the pot.
Gently add the oxtails to the pot and stir to coat with the tomato, wine & veggies. Gently pour in the beef broth to coat the oxtails and veggies.
Add the Worcestershire sauce, chopped tomato, seasoning, herbs & red pepper flakes. Bring to a light simmer. Turn sauté mode off.
Place the lid on top. Turn to sealing function and pressure cook on high pressure for 55 minutes. Manually release the pressure.
Spoon the oxtails into a separate dish. If necessary, mix the corn flour with 2 teaspoons cold water to make a slurry.
Add the slurry to the sauce, stir through and bring to a gentle simmer to thicken. Once thickened, place the oxtails back into the pot and simmer on normal heat for about 8 minutes, stirring occasionally.
Meanwhile, prepare the starch of your choice.
To serve, plate your starch, topped with the oxtails and a good helping of the sauce. Top with a fair dollop of sour cream and garnish with fresh parsley.

Bon appetit!

From my kitchen to yours, with love x