Oxtail with Parsnip Mash and Buttered Cabbage

“The reason I love this recipe so much is
because it was handed down to me by my Nanna, who is also called Elaine. The
dish epitomizes family for me. It’s what we eat whenever we get together; we
call it ‘Nanna’s oxtail.’”

Serves 6

A little effort

Preparation:
15 minutes

Cooking: 3 –
4 hours

Elaine
Kruger’s Oxtail with Parsnip Mash And Buttered Cabbage

Sea salt and freshly ground black pepper

·        
Flour 4 T

·        
Sunflower oil 1 T

·        
Oxtail 1.5 kg

·        
Onions 2

·        
Celery 6 sticks, finely chopped

·        
Beef stock 1 cup

·        
Tomatoes 1 x 400 g can

·        
Sherry 1 cup

·        
Lemon juice 3 T

·        
Brown sugar 2 T

·        
Baby turnips 12

·        
Bay leaves 4

·        
Sweet basil 1 t

·        
Thyme 2 sprigs

·        
Baby carrots 12

·        
Butter beans 1 x 400 g can, drained

For the parsnip mash:

·        
Parsnips 12

·        
Cream ½ – ¾ cup

·        
Sea salt and freshly ground black pepper

For the buttered cabbage:

·        
Savoy cabbages 8 – 10

·        
Butter 2 T

·        
Sea salt and freshly ground black pepper

Beef
stock

1. Preheat oven to 160⁰C. Season
   the flour and use to dust the oxtail. Heat the oil in a heavy-based
   saucepan, then brow the oxtail. Add the onions and celery and sauté.
2. In a separate ovenproof casserole dish,
   heat the stock, tomato, sherry, lemon juice and sugar, then add the
   oxtail. Add the turnips, bay leaves, basil and thyme, cover and transfer
   to the oven for 3 to 4 hours.
3. Add the carrots and cook for a further 20
   minutes. Add the butter beans 10 minutes before serving. Serve with the
   parsnip mash and buttered cabbage.
4. To make the parsnip mash, peel the
   parsnips and boil in salted water until water soft. Drain, add half the
   cream and blend using a hand blender. Add the remaining cream until the
   mash is of the desired consistency. Season to taste.
5. To make the buttered cabbage, slice the
   cabbage and gently wilt in a pan with the butter until tender. Season to
   taste.

Carb-conscious, health-conscious

Wine: Dombeya
Boulder Road Shiraz 2009