By Ina Paarman
Eating meltingly soft oxtail on the bone around a camp fire must be one of
life's great pleasures. The stout teams perfectly with the meat, and most importantly our secret tip, to cancel out the bitterness of the beer, add some
dark chocolate! Pears give that lovely sweet/savoury balance that we South
Africans enjoy so much.
You will need:
1.25 kg oxtail, trimmed of excess fat
500 g beef shin
Ina Paarman's Garlic Pepper Seasoning
olive or canola oil
3 large onions, chopped
2 t (10 ml) Ina Paarman's Green Onion Seasoning
8 cloves of garlic, halved lengthways
3 large potatoes, peeled and cut into very
small blocks
2 x 25 g Ina Paarman's Liquid Beef Stock
660 ml bottle of Guinness stout beer
1 cup (250 ml) water
1 T (15 ml) Ina Paarman's Tomato Pesto
250 g dried pears, cut in half lengthways
45 g dark chocolate
1 T (15 ml) balsamic vinegar
250 g medium size brown mushrooms
garlic butter
Method
Season the meat with Garlic Pepper Seasoning and leave at room temperature
while measuring the rest of the recipe. Prepare a medium fire.
Heat the potjie over the fire, add some oil
and brown the meat in two or three batches. Keep browned meat on one side on a
plate.
Add onions pre-seasoned with Green Onion Seasoning, to the remaining oil in the
pot and stir-fry until nicely browned. Add