(4 portions)

Portion size: about 200 g, bone included

  • 15 ml olive oil
  • 750 g oxtail with little fat, cut through at joints
  • 350 g lean beef, cut into cubes of 25 mm
  • 2 medium carrots, cut into thick rings (200 g)
  • 1 medium onion, finely chopped (100 g)
  • 5-10 ml chopped garlic, to taste
  • 1 bay leaf
  • 2 black peppercorns
  • 2 cloves
  • 5 ml mixed dried herbs
  • 1 oxtail stock cube
  • 300 ml water, boiled
  • 150 ml red wine
  • 30 ml tomato purée
  • 25 g cake flour
  • cold water

Heat olive oil in a pressure cooker and brown oxtail and then the cubed beef until the meat colours. You won't be able to brown all the pieces at once. Set the browned meat aside and return to the pressure cooker once all the meat has been browned. Add carrots, onion and garlic, and stirfry until onion is translucent. Add bay leaf, peppercorns, cloves and mixed herbs to meat mixture. Dissolve stock cube in boiled water and mix with red wine and tomato purée. Pour red wine mixture over the meat and bring to the boil. Put lid on pressure cooker and close tightly. Pressure cook the meat for 1 hour and 15 minutes at 100 kPa. Remove from the heat and let it cool until the pressure in the saucepan has returned to normal before removing the lid. The meat must be soft and literally falling from the bone. If the meat is still tough, it can be pressure cooked another 15 minutes at 100 kPa, or let it simmer over low heat for 1 hour. If necessary, replenish the liquid with boiled water. Mix cake flour and cold water until a smooth paste forms, and add it to the cooked meat in a thin stream while stirring. Add just enough of the paste to ensure the sauce thickens slightly.