OXTAIL STEW

Ingredients


1/3 cup  Dried small white beans

      1 tb Vegetable oil

      3 lb chopped Beef oxtails

      3 Garlic cloves; peeled and crushed

      1 medium Yellow onion; peeled and diced

      1 medium Tomato; diced

      2 cups  Canned beef stock

      2 cup  Water; (approximately)

      2 tablespoon freshly ground allspice; or Salt; to taste Black pepper,

         freshly ground Tabasco sauce; to taste.


Preparation Method

Place beans in a small saucepan. Add 1 cup of the water, bring to a boil, covered, then turn off the heat.

Allow to sit for 1 hour, covered, then drain. Brown the oxtails well in the oil. Place the oxtails in a 6-quart stove-top casserole. Add the garlic, onion and tomato. Add the beef stock and enough water so it just covers the contents of the pot. Add the allspice, salt and pepper.


Cover and simmer for 3 1/2 hours, adding the drained beans after 1 1/2 hours. Stir occasionally. Remove the lid during the last hour of cooking if you want a thicker sauce.Be careful the pot does not dry out. Season with salt, pepper and Tabasco sauce.


Serves 4 to 5.

ROTI RECIPE

Ingredients  

1.5 kg plain flour

6 tsp baking powder

1 tsp salt

500g butter

500 ml water

Vegetable oil as needed

Preparation Method

1. Sift together the flour, baking powder and salt.
2. Add butter, and crumble into mixture.
3. Add water slowly, and mix to form a dough.
4. Knead, and let stand for 30 minutes.
5. Knead again, and then divide into 12 small balls. 
6. On a floured board, roll out each ball, as thinly as possible using a rolling pin. 
7. Spread some vegetable oil with a brush onto a a large flat griddle, or frying pan,  heat on a medium until hot.
8. Place each individual roti on the pan, and  cook for about one and a half minutes on each side, coating each side with a little vegetable oil as it cooks.
9. Remove and drain on paper towels

SOUS RECIPE

Ingredients  

2 kg pigs trotters and tails, cut into pieces

3 cucumbers grated.

6 cloves garlic finely chopped

2 large onions, grated, or finely chopped.

1 hot pepper, finely chopped

juice of 1 lime.

2-3 litres of  water

1 tsp salt

1/2 tsp black pepper

Preparation Method

1. Wash the meat and place in a large pot with the water and salt, and half the cucumbers and onion.
2. Boil for about 2 hours, but for the last half hour, put in the remainder of the cucumbers and onion, and all other seasoning.
3. Can be eaten cold as well as hot.   Liquid will be jelly-like when cold.