The first month of winter!
Sunday, 8 May, is an important date on our calendar. This day we set aside to pay tribute and bring honour to our mothers. An excellent opportunity to express our gratitude and to show that we care. No matter how or what you plan to celebrate Mother’s Day – use this opportunity to deepen your bond with a gift of your time by sharing experiences or a gift that speaks to her personally. She will then remember this day for many years to come.
It’s not too late to plan for an activity or a gift of your choice! Visit our shop for gift ideas. We also prepare personalised gift boxes for Mother’s Day.
To the hunters – the winter hunting season has opened – enjoy the thrill of your hunt!
For your planned hunting trip – visit our store – stock up on meat for your braai and potjie, sauces, spices & braai essentials. Meat hampers available on order in store. We have also quality knives, kitchen- and food prep tools to make the processing of the meat easier.
For the potjiekos lovers, we have a nutritious oxtail stew recipe prepared by our food consultant for all those cold days around the campfire. See the oxtail nutritional facts in the recipe section.
Don’t forget to make your way to our coffee station to warm up with a cappuccino brewed with 100% Arabica coffee beans! |
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The month of May brings to mind Winter-warmer food ideas. Mother’s Day is also coming up and why not spoil the special lady in your life called MOM.
I was doing my usual online orders at Impala Vleis Brits™ and saw the neatly cut and packaged Oxtail and decided that this will be the meat of the month! There is so much we can do with oxtail but my focus when planning the recipe was the nutritional facts that nourish the body in winter time.
My research shows that Oxtail is a very rich source of nutrients and is sometimes neglected. This is also true for Beef shanks. The average Oxtail weighs approximately 2 kg before cutting and will be enough for 4 servings.
So, let’s get down to preparing this wonderful nutritional oxtail recipe.
And a happy Mother’s Day to all the moms!
Warmest of wishes
Annelien Pienaar - Food Consultant (Author of: Meat the Ultimate Guide / Vleis die Omvattende Gids, Boerekos with a Twist/ Boerekos met ‘n Twist) www.annelienpienaar.co.za |
Recipe
The flavours in this recipe are derived from my knowledge of Spanish cookery for the tougher cuts of meat. Intense aromas with a thick and hearty sauce to top a mountain of Kabu mealies, also known as Samp. An interesting fact about the word Kabu that describes the African way of eating mealies, were adapted to the Afrikaans expression: Kaboem mielies.
Both dishes, oxtail and samp, need time and using a slow cooker or pressure cooker with the slow cooker function saves time and energy. This will render a wonderfully soft and moisture rich oxtail and samp. But if you have the time – do a Potjie!
Also have a look at my cookbook Meat: The Ultimate Guide on cooking stews and how to get the most out of tougher cuts of meat. |
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METHOD
Rinse the meat under running water and pat dry. Season the flour and then use to lightly coat the oxtail pieces. Heat the oil in a large saucepan and fry the oxtail pieces, reserving any leftover seasoned flour, turning, for 5 minutes, until browned all over. Not cooking the meat until done but to sear in the juices. Remove the oxtail and set aside.
Reheat the pan juices and gently fry the onions and garlic for about 5 minutes until softened but not browned. Return the oxtail to the saucepan along with the reserved seasoned flour and stir together over the heat for 1 minute before adding the remaining ingredients and mix well. |
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Potjie Cover with lid and simmer for 4 hours until meat is almost soft. Add baby potatoes, sweet corn mealie sauce. |
Slow cooker High for 6 hours at 5 ½ hours. Add veggies of choice |
Oven baking I also like cooking Oxtail casserole style in the oven at 120 C for 8 hours en then after 160C for another 2 hours uncovered to have the juices evaporate and resulting in a thick sauce. |
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SAMP
500 g samp 1 litre of stock
Wash samp and keep overnight in cold water to soften up. - Rinse the samp well until the water runs clear.
- Boil with 1 litre of clear water at moderate heat for 20 minutes.
- Rinse with hot water in a colander and add half of the stock and boil at moderate heat until the stock is absorbed halfway.
- Add the rest of the stock and finish cooking until soft.
To keep the samp from being mushy you can add a lump of butter or olive oil – drizzle olive oil over samp to keep it moist and loose.
Serve with Sweet potato fritters in the Boerekos with a Twist cookbook! |
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Zinc 4.75mg - which is 38% of your RDA Contributes to your immune system, DNA creation, eyesight, cell division and protection, and to your ability to process information
Riboflavin (B2) 0.37mg - which is 29% of your RDA Contributes to your energy creation, blood health, normal vision, cell protection and to reducing tiredness and fatigue
Niacin (B3) 3.83mg - which is 26% of your RDA Contributes to your energy creation, mental health, nervous system function and to the reduction of tiredness and fatigue and may play a role in cancer prevention |
Iron 3.22mg - which is 25% of your RDA Contributes to your immune system, cell division, red blood cell formation, the reduction of tiredness and fatigue and your ability to process information
Vitamin A 192.13µg - which is 25% of your RDA Contributes to your vision, immune system, absorption of iron (for energy creation) and has a role in cell 'specialisation'
Vitamin B12 1µg - which is 25% of your RDA Contributes to your mental health, immune system function, healthy cell division and to reducing tiredness and fatigue |
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GIFT IDEAS FOR MOTHER'S DAY |
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