Cape Town - On a pan, heat the oil and fry onion, mushroom and garlic on medium heat till soft.
Add the frozen peas, salt & pepper, yoghurt and stock and let it simmer for 10 minutes.
Let it cool for at least five minutes. Pour the mixture into your blender and as you slowly blend, slowly incorporate the fresh cream until it reaches your preferred thickness.
Strain your soup to get rid of your bubbles.
Serve it with butter toasted bread. This meal is suitable for all members of the family, including babies.
Ingredients
1 tsp cumin
1 tsp paprika
1 cup of beef stock tube in warm water to melt it
1 tablespoon of crushed garlic
Salt & pepper
1tsp barbeque spice
250ml red wine, any
4 springs of fresh thyme
1 cup of roughly chopped carrots
¼ cup of flour
2 tbs of oil
1 cup of chopped celery
1 tablespoon of butter
1 teaspoon of brown sugar
1 large onion
1 cup of freshly chopped tomato
1 sachet of tomato paste
125ml of water
1.5kg Oxtail
Method
Season the meat with salt & pepper, barbeque, and dust it with flour.
Flour allows your stew to thicken as it cooks. Heat the oil in a large saucepan, and brown the meat on all sides and then set aside.
Through this process, your meat becomes brown and golden even as it cooks, and your meat flavour is retained. On the same pan, once you have taken the meat out, add butter, onion, garlic, celery and carrot and continuously stirring, add thyme, smoked paprika, cumin, tomatoes, tomato paste and sugar.
Pour in the red wine and beef stock, and allow it to simmer for five minutes.
Add back the meat, coat it in the sauce and then add water and allow it to cook for three hours, checking every 30 minutes to see if it has enough liquids, and if not, taste your food and either add the beef stock liquid or the water. You can serve this with steamed bread, mashed potatoes or rice.
Cape Times