Rian cooks up a storm with a SA culinary Olympic team chef
Rian headed into the kitchen and joined Trevor Boyd, executive chef, from the Michelangelo Hotel in Sandton. Trevor is part of the SA National Culinary Team and will be representing South Africa.
As part of Rian's bucket list, he wanted to better a recipe. What would the recipe be? Well, none other than oxtail.
The oxtail recipe Rian wanted to take one notch up was that of the late, great Madiba.
Rian headed into the kitchen to join Trevor and attempt to better a recipe that was once Madiba's favourite recipe and dish to eat.
If you would like to give the recipe a go and get creative, all you need is below:
North African Style Deboned Braised Oxtail
Ingredients:
100ml Oil, Canola
1kg Beef Oxtail, deboned and trussed
150g Onion, peeled, diced roughly
150g Carrot, roughly diced
150g Leek, roughly diced
150g Celery stalks, roughly diced
2each Garlic cloves, crushed
10ml Coriander seed, toasted and roughly ground
10ml Cumin, ground
1each Cinnamon stick
5g Rosemary, fresh
5g Thyme, fresh
50g Tomato Paste
1each Tomato, ripe and roughly diced
250ml Red Wine
2litre Oxtail Stock
Salt, to taste
Pepper, to taste
Method:
1. Heat a pot and add oil, allow to smoke
2. Add oxtail and brown on all sides
3. Remove oxtail from the heat and set aside
4. In the same pot add the onion, carrot, leek, celery and garlic
5. Allow to cook until colour appears
6. Add the coriander and cumin powder
7. Cook for 3 minutes
8. Add cinnamon stick, rosemary and thyme, cook for a further 5 minutes
9. Add tomato paste and tomato and allow to cook until a paste is formed
10. Add red wine and deglaze the pot
11. Add oxtail stock and bring to the boil
12. Add a pinch of salt and pepper
13. Place the oxtail and liquid in a roasting pan and seal
14. Place in an oven at 160C and cook for 4/5 hours or until soft
15. Remove the oxtail from the braising liquid, set aside to cool
16. Once cooled portion the oxtail according to specification
17. In the meantime, strain the braising liquid discarding all the solids
18. Reduce the liquid to the desired consistency
19. Heat the oxtail portion in the remaining reduced braising liquid, adjust seasoning and serve hot with some crème potato and roasted root vegetables
Gremolata
Ingredients:
3 each Garlic clove, crushed
200g Parsley moss, finely chopped
1each Lemon
50ml Olive Oil
50g Parmesan, grated
Salt, to taste
Pepper, to taste
Method
1. Blanch the lemon in boiling water for 30 seconds, remove and submerge in ice water to cool
2. Remove the zest of the lemon and julienne, set aside
3. In a bowl add all the ingredients and season to taste