I know this is a "fish recipe" forum...but we like our meat too you know!!! So, for something a bit different, and very easy to make...I normally make this when al the kids, grand kids, skoon kids and almal in die straat se kids come visit....
CHAKALAKA OX TAIL
INGREDIENTS
2.5kg oxtail, cut into pieces
Potatoes, carrots, greenbeans
1 tin Chakalaka (I like the mild one but you can use anyone for this)
1 tin tomato/onion mix
Half cup Mrs Balls Original chutney
Garlic Salt & pepper to taste
METHOD
Braise the oxtail in a pot/pan until brown (this also gives it a better "braai" like taste).
Place oxtail in a large cast iron pot or casserole pan. Salt n pepper to taste.
Add garlic to taste
Add potatoes (cleaned and halved), carrots (chopped or whole), greenbeans (whole - just cut off the ends)
Mix the CHAKALAKA, tomato/onion mix and chutney together and pour over the oxtail/veggie mix. Add a tiny bit of water if your moisture is a bit low.
Close the lid and place in oven at about 150 degrees Celcius for about 4 hours (test if the meat is soft after about 3 hours).
Dish up with salad and STAMP MIELEIS (rice also works)
CHAKALAKA OX TAIL
INGREDIENTS
2.5kg oxtail, cut into pieces
Potatoes, carrots, greenbeans
1 tin Chakalaka (I like the mild one but you can use anyone for this)
1 tin tomato/onion mix
Half cup Mrs Balls Original chutney
Garlic Salt & pepper to taste
METHOD
Braise the oxtail in a pot/pan until brown (this also gives it a better "braai" like taste).
Place oxtail in a large cast iron pot or casserole pan. Salt n pepper to taste.
Add garlic to taste
Add potatoes (cleaned and halved), carrots (chopped or whole), greenbeans (whole - just cut off the ends)
Mix the CHAKALAKA, tomato/onion mix and chutney together and pour over the oxtail/veggie mix. Add a tiny bit of water if your moisture is a bit low.
Close the lid and place in oven at about 150 degrees Celcius for about 4 hours (test if the meat is soft after about 3 hours).
Dish up with salad and STAMP MIELEIS (rice also works)