TV personality and celebrity chef Mynhardt Joubert has shared with Mzansi Life his new Vanilla Bean Mash and Red Wine, Bay Leaf and Oxtail recipe.
Joubert says while it takes a bit of time in preparation it is super easy to execute and serve and well worth the wait. “The earthy taste of the bay leaves and red wine with the subtle woodiness from the vanilla bean mash pairs extremely well with the smoky oak nuances and the peppery finish of the KWV Classic Collection Shiraz,” he says.
Serves 4 to 6
Preparation time: 4 hours
Oven: 160 degrees celsius
Ingredients for the oxtail
- 2 kg of oxtail
- 1 cup of flour
- Salt and pepper
- 2 tablespoons canola oil
- 4 large onions chopped
- Table spoon of coriander seeds
- Table spoon of pink pepper corns
- 3 heads of grated garlic
- 1 bottle of KWV Classic Collection Shiraz
- 1 litre beef stock (Nomu)
- large bunch of bay leaves
- In a large ovenproof saucepan with lid, heat up the canola oil.
- Toss the oxtail in a mixture of flour, salt and pepper and brown in the oil on all sides, remove from the pan.
- Add the onions and brown for about 5 minutes stirring vigorously, add the garlic and fry together for about 3 minutes.
- Place the oxtail back into the pot and cover with the wine and stock, place the lid on and cook in the oven for about 3 and a half to four hours until the meat comes off the bone.
- Make sure to keep checking your liquid while cooking if it seems to dry just add more stock and little bits of water.
- When the meat is cooked remove the lid and let the liquid reduce to a thick sauce and allow the meat to brown.
Ingredients for the Vanilla Bean Mash
- 6 to 8 medium sized floury potatoes peeled and diced.
- 125 ml of cream.
- 125 g of butter.
- 3 egg yolks.
- large teaspoon of vanilla powder.
- Cook the potatoes in salted water until soft.
- Using a sieve and spatula work the potatoes through the sieve for a light and fluffy consistency.
- Warm the butter and cream in a saucepan until butter is melted.
- Using a whisk, stir into the potatoes and the eggs yolks and stir through well.
- Return to the pot and cook for a further 5 minutes whisking the mash into a fluffy consistency.
- Serve hot with the oxtail.