In a surprising turn of events… Cape Town’s weather has turned on its head.
Again!
Between shedding fifty layers of clothes in the brisk morning and hurriedly shoving them on after two hours, I’ve barely had time to savour a snug meal by the fire. Such a pity, too, as the oppressive heat will be sure to compensate in short weeks to come.
To comfort my woeful self during this harsh winter, I decided to use my mum’s nifty Instant Pot Smart Cooker. I also noticed a sale going on @home for Instant Pots – definitely a must buy if you are a home cook with a crunch time schedule!
We have a slow-cook oxtail stew that’s been smothered with salt, pepper, fresh thyme from the garden, and dried oregano. The aromas filling the house are beyond tempting. I’m
just about ready to take a fork and eat straight from the pot itself.
Luckily, I have the power of restraint. And I would hate to not share the recipe.
If you have an Instant Pot Duo Slow Cooker, then use the ingredients as followed. If you are simply using a Dutch oven or a pressure cooker pot, adjust accordingly. The process is as simple as anything!
The stew itself is incredibly thick, sticky, and delicious. The oxtail cartilage has a thick and viscous chew to it that becomes soft in your mouth. The meat becomes a warm, fork-tender pillow that is best served with cauliflower rice or normal white rice. I recommend adding no seasoning additionally, as this rich dish can be a superstar for flavour on its own.
Additionally, we served this dish with a winter salad and broccolini. The freshness cut a sleek contrast from the stew and allowed a bit of a breather for the palate. I found that having some fresh rocket with feta as well as parmesan broccolinis was a compatible pairing. Winter salads and roasted vegetables are an all-time favourite in our household, so we try to include it in as many meals as we can. Especially with butternut, feta, fresh bell peppers and rocket with a slight drizzle of balsamic vinaigrette. Per-fection!
Seeing as my family lives for winter meals, we tried to have this last for as long as possible. If the amount of meat becomes overwhelming, however, feel free to substitute for other vegetables such as carrots or parsnips to add flavour and remove the sheer volume of oxtail.
I’m going to stick with it, as the serving yields roughly 2 servings per person in a household of five. Not excluding a cheeky guest, mind you!
Admittedly, eating until I had to unbutton my jeans was lovely. I’m sure you can relate once you dig in. Post pictures of your attempt at this recipe and tag me, @eatdrinkcapetown_ on Instagram or Facebook. I would love to see your versions, especially if you tried this dish without an Instant Pot!
Now, for the dishes…