Oxtail Stew, Creamed Spinach Stuffed Butternut and Chakalaka

“Oxtail stew screams comfort to me and brings back such great memories cooking with my family, most often with my mom, aunts and sisters. I was taught this recipe by my mom, in our little kitchen eMdantsane, as we often cooked this for our immediate family and extended family too. I can still remember the laughter and chatter in the kitchen as though it was only yesterday. I have added my own spin to the Ox Tail stew recipe, and replacing the dumplings with potatoes is one small change, as I just love my potatoes!

I have accompanied the oxtail stew with creamed spinach stuffed butternut because these were two side veggies we were sure to have for any big meal or event at home – as well as a chakalaka. I am just short of beetroot salad and savoury rice and this will be a typical Sunday lunch we had at home.” – Siba Mtongana

INGREDIENTS

Siba’s Oxtail Stew:

180 ml wheat cake flour
15 ml garlic-and-herb seasoning
5 ml dried thyme
10 ml chermoula spice
Sea salt and freshly ground black pepper, to taste
1 kg oxtail, cut into pieces
30 ml canola oil
15 ml butter
2 onions, small dice
2 garlic cloves, finely grated or crushed
30 ml fresh thyme
1 green pepper, cored and diced
4 leeks, rinsed and finely chopped
90 ml tomato paste
1 L beef stock (or enough to cover)
300 g (4 medium size) potatoes, peeled and medium dice (optional)

Siba’s Secret Chakalaka (relish)

45 ml olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
20 ml ginger, finely grated
1 red bird’s eye chili, deseeded and chopped
30 ml mild curry powder
1 green pepper, finely chopped
1 red pepper, finely chopped
1 yellow pepper, finely chopped
4 large carrots − scrubbed, topped and tailed, and grated
30 ml tomato paste
250 ml tomato purée
15 ml castor sugar
400 g can baked beans
4 sprigs fresh thyme, stems removed and chopped
Sea salt and freshly ground black pepper, to taste

Spinach + Cheese-Stuffed Butternut

2 small to medium butternuts
Flaked sea salt and freshly ground black pepper
30 ml melted butter
8 thyme sprig leaves, rinsed
60 ml honey, to drizzle

Creamy Spinach:

15 ml butter
2 cloves garlic, crushed
500 g spinach, rinsed and roughly chopped
10 ml vegetable stock powder
125 ml pouring cream
125 ml soft mozzarella, grated
125 ml Parmesan, grated; plus extra for topping

Mixed tomatoes:

200 g mixed exotic tomatoes

METHOD

To make the stew:

Mix the flour with the garlic-and-herb seasoning, thyme, chermoula and seasoning. Toss the oxtail in the seasoned flour until well coated. Heat the oil and butter in a pan and seal the meat until slightly golden. Add the bacon and cook for 2 minutes over a high heat to render some of its fat, stirring continually.

Add the onion, garlic, thyme, green pepper and leeks and cook for 5 minutes until the vegetables are slightly soft. Stir in the tomato paste and cook for 5 minutes. Cover with beef stock and bring to the boil. Simmer for 1½ hours, or until soft. The gravy should also have thickened.

Add the diced potatoes into the into the oxtail, cover and cook over a low heat for 20 minutes until the potatoes have become soft. Serve with your choice of vegetables.

To make the chakalaka:

In a large frying pan, heat the oil and fry the onion for 2 minutes until soft and translucent. Add the garlic and half of the ginger – reserve the other half, so you can add it right at the end. Add the chilli, curry powder and stir to combine.

Add all the diced peppers and continue sautéing for 2 minutes. Add the carrots, stirring well to ensure they are coated with the curry powder.

Add the tomato paste, tomato purée and stir. Cook for 10 minutes until the mixture is well combined and slightly thickened. Sprinkle with the sugar and stir.

Remove from the heat. Add the baked beans, fresh thyme, remaining ginger and seasoning to taste.

To make the Spinach + Cheese-Stuffed Butternut:

Preheat the oven to 180°C and lightly grease the baking tray with cooking spray. Place the butternut halves on a lightly greased roasting pan. Score each butternut half with a knife, making a criss-cross diamond-shaped pattern.

Season with salt and pepper, dot with the butter and place some thyme sprigs on each butternut half. Drizzle with honey. Roast for 25 minutes until half done.

Meanwhile, make the creamed spinach by heating the oil in a small saucepan. Add the garlic and sauté for 1 minute until fragrant. Add the spinach and stir in along with the stock.

Pour in the cream and cook for 5 minutes until the spinach is slightly wilted. Set aside and add the two grated cheeses. Mix until well combined and melted. Remove the butternut halves from oven.

Scoop spoonfuls of the creamy spinach into the hollow part of each butternut half and top with extra cheese. Bake in the oven for 20 more minutes until the butternut is cooked through and the cheese is golden. Remove from the oven and cool slightly. Cut into slices and serve warm.

Images and recipe by Siba Mtongana