- serves 5-6 people
- preparation 20 minutes
- cooking 3 hours
- difficulty Easy level
Ingredients
- 10 red capsicum (bell peppers)
- 15 tomatoes, chopped
- 1 Scotch bonnet or habanero chilli (pepper), or to taste
- 5 garlic cloves, minced
- 1 thumb-length piece fresh ginger, minced
- ½ cup sunflower oil
- 2 large red onions, chopped
- 6 sprigs fresh thyme (see Note)
- 1.8 kg (4 lb) oxtail, seasoned and boiled (or beef shank cut into cubes)
- 1.1 L (2 pints) homemade beef stock (from boiling the beef)
- Jollof rice, to serve
Instructions
- Blend capsicum, tomatoes, chilli, garlic and ginger together in a blender or food processer.
- Heat sunflower oil in a large pot. Add onion and cook to soften and start to caramelise. Add half the thyme and the blended tomato mixture and cook until it is reduced to a thick gravy.
- Add the beef stock, oxtail or shank, and the remaining thyme and stir well. Cover and simmer until the meat is tender (about 3 hours total). If the stew gets too thick while cooking, add more stock.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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