Oxtail stew

Name: Oxtail stew
Total time: 1 h
Yield: 4 servings
Ingredients: 1 kilo oxtails; 140 g smoked pork belly or bacon; 150 g carrots; 300 g yellow onions; 2 garlic cloves; 1 tbsp butter; 375 g crushed tomatoes with chilli flavour; 1½ tbsp beef stock; 500 ml water; 75 ml red wine vinegar; 1½ tbsp ground cumin; 2 tsp ground coriander; 1 yellow pepper; 400 g black beans; 300 ml sour cream

Oxtail stew with chilli and black beans, flavoured with smoked pork belly, garlic and cumin. Best served with a hearty bread and a dollop of sour cream or cooking yoghurt.

Ingredients

Oxtail stew

Oxtails	1 kilo
Smoked pork belly or bacon	140 g
Carrots	150 g
Yellow onions	300 g
Garlic cloves	2
Butter	1 tbsp
Crushed tomatoes with chilli flavour	375 g
Beef stock	1½ tbsp
Water	500 ml
Red wine vinegar	75 ml
Ground cumin	1½ tbsp
Ground coriander	2 tsp
Yellow pepper	1
Black beans	400 g

Serve with

Sour cream	300 ml

Instructions

Cut the pork belly into cubes. Peel the carrot, onion and garlic and roughly chop them.
Fry the carrot, onion and garlic in butter in a heavy-bottomed pot. Add the oxtail and pork belly and brown while stirring.
Add crushed tomato, stock, water, vinegar and spices to the mix. Cover and cook on a low heat until the meat easily falls off the bone, approx. two and a half hours. Stir occasionally.
Remove the meat from the bone and return it to the stew.
Cut the pepper into pieces and add to the pot with the beans. Simmer for about 15 minutes until the pepper is soft.
Add salt, pepper and extra chilli flakes to taste, then a dollop of sour cream.