Grass-Fed Angus Oxtail Stew with Samp

Ingredients:

  • 1kg Grass-Fed Angus oxtail, cut into pieces
  • 1 cup samp (cracked maize)
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 bell pepper, chopped
  • 2-3 medium tomatoes, chopped (or 1 can of diced tomatoes)
  • 4 cups beef stock or water
  • 2 bay leaves
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt (adjust to taste)
  • Fresh parsley for garnish
  • Optional: chillis for heat, if desired

Instructions:

  1. Prepare the Samp: Rinse the samp under cold water. In a separate pot, cover it with water, bring it to a boil, and cook for about 1-1.5 hours until tender. Drain and set aside.

  2. Sear the Oxtail: In a large heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the oxtail pieces and sear them until browned on all sides. Remove from the pot and set aside.

  3. Sauté the Vegetables: In the same pot, add chopped onions, garlic, carrots, celery, and bell pepper. Sauté until the onions become translucent.

  4. Add Oxtail and Spices: Return the oxtail to the pot. Stir in the chopped tomatoes, bay leaves, paprika, black pepper, and salt. Cook for a few minutes until the tomatoes start to break down.

  5. Simmer: Pour in the beef stock (or water) to cover the oxtail. Bring it to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 2.5 to 3 hours, or until the oxtail is tender and the meat starts to fall off the bone.

  6. Combine Samp and Oxtail: Once the oxtail is tender, stir in the cooked samp. Let it simmer together for an additional 10-15 minutes for the flavours to meld.

  7. Serve: Taste and adjust seasoning if necessary. Garnish with fresh parsley and serve hot.

Enjoy your hearty oxtail and samp stew! This dish is perfect for sharing and carries the warmth of traditional South African cooking.

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