#SCGS Oxtail & Beef Short Rib
#SCGS Oxtail & Beef Short Rib
Ingredients
1 kg Oxtail
1 kg Beef short ribs
2 Tbsp (30 ml) Flour
Salt and pepper to taste
2 Tbsp (30 ml) Oil
1 Onion, chopped
2 Carrots, chopped
2 Celery stalks, chopped
2 Tbsp (30 ml) Seven Colours Grill SeasoningTM
1 Tbsp (15 ml) crushed Garlic
2 Tomatoes, chopped or 1 can (400 g) chopped tomatoes
Handful fresh Thyme
1 ½ (375 ml) cups Red wine (optional)
3 cups (750 ml) Beef stock
Method
Preheat the oven to 180°C (option).
Sprinkle the oxtail and short ribs with flour, then season with salt and pepper.
Heat the oil in a large pot and brown the meat well on all sides. Remove from the pot and set aside.
Add the onion, carrots and celery to the same pot and cook until softened.
Add the Seven Colours Grill SeasoningTM, garlic, tomatoes, and thyme, and cook for a few minutes.
Return the meat to the pot.
Pour in the red wine, if using, followed by the beef stock.
Cover tightly and bake in the oven or alternatively, simmer on the stovetop on a low heat.
Cook for 3 to 4 hours, or until the meat is tender and falling off the bone.
Check occasionally and add a splash of water if the consistency becomes too dry.
Season your stews
#sevencolours
