Recipe for slow cooked Oxtail Bredie served with homemade Gnocchi


For the bredie:
1.2kg oxtail
1kg ripe tomatoes, peeled and chopped (see tips, tricks & trivia below)
3 tbs sunflower oil
1 extra large white or brown onion, finely chopped
3 fat cloves garlic, finely sliced
1 tbs tomato paste
3 tbs flour
1 tbs sugar
2 bay leaves
1 sprig rosemary
2 sprigs oregano
½ red chilli, deseeded and chopped
2 tsp salt
¼ tsp freshly ground coarse black pepper
¼ cup water

For the gnocchi:
½kg floury potatoes (waxy does NOT work)
175g plain cake flour
1 egg
salt and pepper to taste

How to
Brown the oxtail in the oil. You want it gorgeous and dark brown on all sides, so it takes a while, but take care not to burn it. Remove the oxtail and add the onion to the pot. Turn the heat lower and cook the onion for 5 minutes. Stir it so that the onion lifts all those beautiful caramelized brown bits from the bottom of the pan.

Once the onions are soft, add the garlic and tomato paste and fry for a further two minutes. Add the meat back to the pan. Sprinkle over the flour, stir through well and cook for a further minute. Now add the tomatoes, sugar, chilli, salt, pepper and herbs to the pan. Pour over the water, cover the pan and turn your heat down to its lowest setting possible. (If your heat is low enough, you should not need more water as the tomatoes contain plenty of liquid, but keep an eye on it.)

Cook until the meat is fall-off-the-bone soft. This will take about 3-4 hours. Don’t rush it – cutting the time by shoving this in a pressure cooker simply will not give you the same results. Rather open a bottle of good wine and reflect on how fabulous you are.

You can go the shop-bought gnocchi route. If you can find fresh gnocchi, the kind they have to keep in the fridge, by all means go for it. I find the gnocchi that does not need refrigeration and sits on supermarket shelves next to the dried pasta has a weird chemical undertone. It’s actually rather appalling. Make your own, it’s so easy.

Simply peel and boil the potatoes in plenty of salted water until cooked through. Drain and dry the potatoes thoroughly. Mash the potatoes until smooth. Mix in the flour, egg as well as salt and pepper to taste. Roll into a long thin sausage (1cm diameter) then cut blocks of 2.5cm. Press in the middle of each gnocchi with your little finger so that the gnocchi curls.

Boil a few at a time in salted water for 3-5 minutes. They are ready when they drift to the top. Remove and keep warm in a well buttered bowl until serving.

If all this sounds like far too much effort, try serving this tomato bredie with samp. That’s the way we always ate oxtail on the farm and I think it will work brilliantly with this.

Tip: How to peel tomatoes
Simply place the tomatoes in a deep bowl and pour over boiling water. Let stand for a minute then drain. If the tomatoes are ripe enough, the skins will slip off with just the merest nudge.

Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.

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