A really good flavour combination. The tomato cuts the richness of the oxtail and the thyme emphasises the meaty flavour. I like adding some shin to the oxtail to ‘stretch’ the meat and make the dish more economical.
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 (15 ml) Ina Paarman’s Beef Stock Powder
2 T (30 ml) fresh thyme leaves
3 potatoes, peeled and cut into 2 cm x 2 cm cubes
1 x 400g tin of chopped tomatoes
1 x 125 g Ina Paarman’s Sundried 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 stovetop cooking, set oven at 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 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 tomato 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 fry the whole cherry tomatoes in the olive oil in a fry 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.