Oven Baked Pinotage Oxtail

Recipe by Elmarie Berry

Serves 6

Ingredients

2 kg free-range oxtail pieces

Salt and freshly ground black pepper

15 ml olive oil

1 onion, chopped

2 cloves garlic, minced

5 ml dried thyme

15 ml hoisin sauce

5 ml smoked paprika

100 ml tomato paste

5 ml medium curry powder

1 litre beef stock

3 glasses Leopard's Leap Pinotage (leaving an extra glass in the bottle for you to sip on while you cook...)

1 can (450g) butter beans, rinsed and drained

1 handful chopped fresh sprigs fresh thyme

Method

1. Pre-heat oven to 180 degrees Celsius.
2. Season the oxtail with salt and pepper.
3. Heat the oil in a large saucepan over medium heat, and then add the oxtail and brown, stirring frequently, until the oxtail is browned all over.
4. Add the onion, garlic, thyme, hoisin sauce and smoked paprika and stir for about a minute.
5. Add the tomato paste, curry powder, beef stock and wine.
6. Bake in the oven with a lid on for 2-3 hours until tender.
7. Add the beans and bake for another 30 minutes. If the sauce is too thick, add more stock.
8. Season with salt and pepper to taste.
9. Now open the next bottle of 2020 Leopard's Leap Pinotage and enjoy the oxtail with rice and sweet potatoes.