Preparation

• 1
  Put flour, salt, paprika, coriander and pepper into a plastic bag and toss together with oxtail pieces so the meat is evenly coated
• 2
  Heat a generous glug of olive oil (about 3 tbsp.) in a large potjie or heavy bottomed pan
• 3
  Add onion and garlic and fry for a few minutes until just turning brown. Add the floured oxtail and brown all over
• 4
  Retain seasoned flour left in the bag in case you need to thicken the stew later
• 5
  Once the meat is sealed, add red wine, mixed herbs and half the stock. Cover the pot and cook slowly on a very low heat for three hours (This meal is best cooked with a few beers or a good bottle of wine to hand and some mates to help pass the time)
• 6
  Every so often, check to see that there’s enough fluid and add stock to prevent it drying out. The meat should be covered but not drowned
• 7
  After three hours, add the veggies and cook for another hour until they’re cooked and beginning to disintegrate into the gravy
• 8
  Keep checking to ensure there’s enough moisture. When ready, sprinkle chopped chives and parsley over the stew and serve on a bed of rice.