You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Oxtail with green olives and orange<br />
Winter is the time to bring out full-bodied reds, best enjoyed by the fireside or with heart-warming<br />
comfort food. New Roodeberg Reserve, a blend of the finest wines in the cellar, is the perfect<br />
freezing-day food companion ... think meaty casseroles, roasts and game dishes. An intense and<br />
richly textured wine, its intricate layers of red plum, blueberries, crushed herbs and tobacco leaf<br />
with hints of dark chocolate are rounded off by soft, silky tannins. The wine infuses rich flavour<br />
when added to hearty winter dishes like this one, from foodie Elmarie Berry.<br />
You’ll need:<br />
2,5kg oxtail; olive oil; 2 onions, diced; 2 Tblsps soy sauce; a few sprigs fresh rosemary; 4 bay leaves; 1<br />
glass Roodeberg Reserve; 1 cup beef stock; finely grated rind of 1 orange; 200g pitted green olives;<br />
200g button mushrooms<br />
Method:<br />
Preheat oven to 200°C. Heat the olive oil and fry the onion until soft. Spoon it out and add oxtail<br />
to the hot pan. Fry until golden brown. Add the cooked onions, garlic, bay leaves, rosemary, wine,<br />
stock and orange rind. Place in the oven and bake for 3 to 4 hours. Check on it and add extra liquid<br />
if necessary. Add the olives and mushrooms and bake for another 1 hour.<br />
Roodeberg Reserve Red 2017 costs around R165 a bottle, and can be found at selected Pick n Pay<br />
stores, or ordered from kwvemporium.co.za<br />
Compiled by KYM ARGO<br />
[MONTH] [YEAR]<br />
<strong>Aug</strong>ust<br />
Get<br />
<strong>2020</strong><br />
It Joburg<br />
Get It Joburg<br />
<strong>West</strong> [PAGENO]<br />
<strong>West</strong> 25