300gBrocolli TenderstemGreen Beans is just as good
2clovesgarlicchopped
500mlBeef Stock
250mlred wineas always - no need for expensive wine
1/2tspmustard seeds
1tspcumin seeds
1tsppaprika
1tspcayenne pepper
2celery stickschopped
2carrotschopped
50gTomato PasteThose small tins of tomato paste
3Bay Leaves
2tbspWorcestershire Sauce
1tbspDijon MustardI add a little more, only becuase I am addicted to Dijon Mustard
Instructions
You can use this for a potjie or a deep stew pot at home. These instructions are for the home user. Heat the oil in the pot and sear the oxtail on all sides. Once done, remove and set one side
On medium heat - next add the onions, fry until soft and just starting to colour.
Now add the garlic, paprika, mustard seeds, cumin seeds and cayenne pepper and mix together and fry for 2-3 minutes.
Now add the Dijon mustard, tomato paste, Worcestershire sauce, bay leaves, celery and carrots. Give it a mix and leave it for not more than 10 minutes. We just want to sweat it,
Add the red wine and again give it a mix.
Usually after 5 minutes the wine starts bubbling, add the oxtail back and about half the stock.
Bring to a gentle boil and reduce heat to medium again, and cover the pot and leave to simmer for about 2 1/2 hours. After every hour, just give a peep to check on the liquid levels and add stock as you see necessary. A good gentle simmer is needed.
Once you have reached 2 1/2 hours, add the lentils and broccoli and cover again, this time lowering the heat to medium-low for another 15 minutes or so.
When ready, season with salt and pepper to taste
Notes
The broccoli at the end adds a fresh crunch to the dish. As mentioned you could use green beans or any other crunchy veg that does not need much time in the pot.