South African Heritage Day | Slow Braised Oxtail with Smooth Mash and Gremolata by Chef Franco Buys скачать в хорошем качестве

South African Heritage Day | Slow Braised Oxtail with Smooth Mash and Gremolata by Chef Franco Buys

Thank you so much to Monument Park Super Spar for sponsoring this episode! If you live in Pretoria and you’d like to treat yourself with amazing locally and internationally sourced products make sure to pay them a visit. Address: 73 Skilpad Road, Monument Park, Pretoria. Website: www.mpsuperspar.co.za. Telephone: 012 460 816. Stand a chance to WIN 4 bottles of Aslina Wines. Just like this video, comment and subscribe to our channel. T&C: The competition will run from 24/09/2021 to 01/10/2021. The winner will be announced on our Facebook and Instagram pages on 01/10/2021. Slow Braised Oxtail with Smooth Mash and Gremolata by chef Franco Buys. INGREDIENTS: • 1 kg oxtail • Olive Oil • onion • celery • carrots • fresh thyme • fresh rosemary • fresh bay leaves • 4 cloves • Star anise • 2 heaped tablespoons plain flour • Passata tomatoes • Aslina Cabernet Sauvignon • homemade beef stock • potatoes • butter • milk • salt • pepper • parsley • lemon zest • garlic • chili flakes COOKING METHOD Preheat oven to 220°C. Place the roasting tray inside to preheat. Season oxtail with salt and pepper, olive oil. Carefully remove the hot tray from the oven, then add the oxtail and place it in the hot oven for around 20 minutes, or until brown and caramelized, then remove the oxtail from the oven and set aside. Reduce the oven temperature to 160°C. Roughly chop all your vegetables, add oil to a stovetop oven dish. Pick and chop and add the thyme and rosemary leaves, then add the bay and cook for around 10 minutes, or until soft and sweet, stirring frequently. Meanwhile, Add the cloves and flour to the veg, stirring well to combine, then pour in the passata and Aslina Cabernet Sauvignon Add the oxtail and any roasting juices, cover with the beef stock or cold water, and stir well. Turn the heat up to high and bring to a boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen if needed. Remove the pan from the oven and leave to cool for about 10 minutes. (this step is optional) Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones. MASH POTATO Cut potato into equal pieces; Boil in salted water until very soft. They should break apart if poked; Drain, return into the pot, and mash with butter and milk or cream; or use a ricer to ensure perfectly smooth mash. If you make this recipe, We would love to see pictures of your creations on Instagram or Facebook. #chefandguestskitchen All COVID-19 health and safety protocols have been followed at all times, including observance of guidelines for social distancing, sanitation, and hygiene. LET’S CONNECT! Book chef Franco Buys: https://chefnguests.co.za/chef-franco... Our website: https://chefnguests.co.za/ Our Instagram:   / chefandguests   Our Facebook:   / chefandguests   Our Twitter:   / chefnguests   Subscribe to our Newsletter: https://chefnguests.co.za/#newsletter VIDEO CREDITS: Presenter: Kriya Gangiah Chef: Franco Buys Director: Pieter Brits Editor: Coleman Brits