Ingredients:
1 ox-tail
4 tablespoons flour
2 teaspoons salt
pinch of pepper
50g fat or oil
1 onion, sliced
1 carrot, sliced
1 stick celery, chopped
1 small turnip, sliced
2 cups stock or water
Method:
Joint the ox-tail.
Put the flour in a paper or plastic bag and shake the meat in it until well coated.
Heat the fat or oil and fry the meat brown. Add the vegetables and fry for a few minutes longer.
Add remaining flour, salt and pepper and then stir in the liquid. Cook slowly for 2-3 hours until the meat is tender.
Serve with baked potatoes and a green vegetable.
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Bestanddele:
1 beesstert
4 eetlepels meelblom
2 teelepels sout
knippie peper
50g vet of olie
1 gesnyde ui
1 gesnyde wortel
1 gekapte selderytakkie
1 klein raad (gesny)
2 koppies vleisekstrak of water
Metode:
Sny stert by litte deur.
Gooi meel in ’n papier- of plastiese sak en skud die vleis daarin totdat dit goed met meel bedek is.
Verwarm die vet of olie en braai vleis bruin. Voeg groente by en braai nog ’n paar minute.
Voeg oorblewende meel, sout en peper by en roer die vloeistof by. Kook stadig vir 2-3 ure totdat die vleis sag is.
Bedien met gebakte aartappels en ’n groen groente.
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