Products in this catalogue
tS OXTAIL STEW COOK TIME: 4 HOURS 6-8 PEOPLE INGREDIENTS 1,5 kg oxtail 2 Tbsp (30 ml) cake flour 2 Tbsp (30 ml) paprika 3 Tbsp (45 ml) oil 1 large onion, chopped with Extra Chef 125 g baby tomatoes 2 bay leaves 4 sprigs thyme 2 cloves garlic, chopped 3 cup (750 ml) beef stock Sea salt and pepper 100g green beans, cut into 3cm pieces 1. can (425 g) butter beans, drained Rice, pap or mash DIRECTIONS 1. Toss oxtail in flour and paprika until lightly coated. 2. Heat the oil in a large Universal Cookware Stockpot (7 L) and brown the meat thoroughly. Remove from the pot and set aside. In the same pot, fry the onion and garlic until soft. Add the tomatoes, bay leaves and thyme. Simmer for 5 min, then return the oxtail to the pot. Add the beef stock and simmer for 3 — 4 hours, or until the oxtail is cooked and tender. Check every 30 min to ensure it does not dry out. Add more stock or water if necessary. In the Last 2 hour, add the green beans, tomatoes and Last 5 min, add the butter beans to the pot. Serve with rice, pap or mash. 133286 “Extra Chef with 152625 pull cord (1,35 L) Universal Cookware \ | 15,6 cm diameter x 19,5 cm Stockpot (7 L) Gur | high R2699 ) a R1189 OOO “Blades not covered by the Tupperware™ Warranty Limited stock available Page 21
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