You will need
1 oxtail ± 700 g, extra fat trimmed off
2 pieces of beef shin ± 300 g
2 t (10 ml) Ina Paarman’s Garlic & Herb Seasoning
2 onions, roughly chopped
3 cups (750 ml) hot water
3 T (45 ml) Ina Paarman’s Beef Flavour Stock Powder or 3 x 25 g Ina Paarman’s Liquid Beef Stock
2 T (30 ml) fresh thyme leaves
3 potatoes, peeled and cut into 2 cm x 2 cm cubes
400 g tin of chopped tomatoes
1 x 125 g Ina Paarman’s Sun-dried Tomato Pesto
juice of half a lemon
200 g cherry tomatoes
2 T (30 ml) olive oil
1 T (15 ml) fresh thyme leaves
If you prefer oven rather than stove top cooking, adjust the oven shelf to one slot below middle position and preheat oven to 160°C. Season the meat with the Garlic & Herb Seasoning. Place the chopped onion in an even layer in a heavy based, medium/large saucepan. Position the meat, no need to brown, on top of the onion. Dissolve the Stock Powder in the hot water and add together with the fresh thyme.
Cover with a tight fitting lid. Oven bake or simmer very slowly until the meat is ‘coming away from the bone’ tender. It will take about 2½ – 3 hours. Add the potato cubes, chopped tomatoes and Tomato Pesto about 30 minutes before the meat is completely tender.
Add lemon juice and taste for seasoning.
To finish off the dish. Briefly flash fry the whole cherry tomatoes in the olive oil in a frying pan with the thyme while shaking the pan to roll the tomatoes. Dish over the oxtail and serve. Delicious with rice and green vegetables.
This dish responds very well to being pre-prepared the day before. Reheat on the day, but prepare and add the cherry tomato topping just before serving.