Tip: Prepare the oxtail one day before you want to serve it.
500ml Yonder Hill Inanda – pour the rest in your glass…
3 large sliced red onions
2 stems sliced leeks
3 stems sliced celery
3 large sliced carrots
80 ml Olyfberg olive oil
5 pepper corns, 4 cloves, 2 bay leaves, 8 stems fresh thyme
1 cup of flour
1 teaspoon heaped ground coriander, 1 teaspoon heaped ginger or 1.5 cm freshly cut ginger grated
2 cubes chicken stock diluted in 5 cups of water
Salt and pepper to taste
1. Preheat oven to 180 degrees Celsius.
2. Open the Inanda and pour 250ml in wine glass and enjoy your first sip!
3. Fry onions, celery, leeks and carrots in olive oil until glassy, put it on a plate.
4. While frying the vegetables, mix the flour and ground spices into a lidded plastic container.
5. Put the oxtail in the container, seal it and shake until the mixture fully covers the meat.
6. Braai oxtail in olive oil until brown.
7. Enjoy another sip of the Inanda’s vibrant mix of roasted coffee beans, dark chocolate and red berry aromas.
8. Placed the oxtail and vegetables in a casserole dish.
9. Add 500ml wine, spices, stock and herbs to the dish.
10. Put the dish in the preheated oven for 1 hour at 180 degrees Celsius.
11. Turn the oven down to 150 degrees Celsius and slowly bake for another 4-5 hours while enjoying the rest of the bottle of Inanda with your feet up.
12. Let the oxtail cool down and remove any fat.
13. Heat the dish thoroughly the next day and add parsley.
14. Serve the oxtail with rice or polenta.
15. Open a fresh bottle of Inanda; pour all guests a glass and revel in its rich, red flavours, perfectly paired with the delicious oxtail on your plate.