Button mushroom oxtail stew: The perfect winter warmer. Image: South African Mushroom Farmers’ Association.
Button mushroom oxtail stew: Winter comfort food is here
Enjoy a rich winter stew that will fill you with all the comfort you need. Our button mushroom oxtail stew is a winner every time.
Button mushroom oxtail stew: The perfect winter warmer. Image: South African Mushroom Farmers’ Association.
In the heart of winter, what is better than a rich, luxurious stew? This button mushroom oxtail stew is the ultimate comfort food for your family. The combination of mushrooms with oxtail stew results in a palatable dish loaded with umami flavours.
Using mushrooms in this winter dish adds to the flavour and meatiness of this meal. The best thing about using mushrooms in your meal is that they are low in calories while adding so much substance.
More about this button mushroom oxtail stew
Having just commemorated Youth Day, the South African Mushroom Farmers’ Association is celebrating young chefs. This recipe was developed by young chef Johan Neethling. It is a tasty combination of oxtail with mushrooms.
The secret to getting your oxtail stew succulent and loaded with flavour is to cook it slowly. You should not be in a hurry when preparing this stew. Serve it on a bed of fluffy white rice. Let us know in the comments of this recipe if you plan to prepare it. Enjoy!
Button mushroom oxtail recipe
Course: MainCuisine: GlobalDifficulty: EasyServings
6
servingsPrep time
30
minutesCooking time
2
hoursTotal time
2
hours30
minutesIngredients
2 Tbsp 2 olive oil
1.2 – 1.5 kgs oxtail
salt and pepper, to taste
1 onion, sliced
4 garlic cloves, roughly minced
3 Tbsp 3 tomato paste
2 Tbsp 2 soy sauce
2 bay leaves
3 cloves
Handful thyme sprigs
1 cup 1 beef stock
3 carrots, peeled and cut into large chunks
1 tin (400g) butter beans, rinsed and drained
- For the mushrooms
1 Tbsp 1 olive oil
1 Tbsp 1 butter
250 g 250 white button mushrooms, sliced in half
2 cloves garlic, minced
salt and pepper, to taste
To serve: white rice & fresh thyme sprigs
Method
- Set pressure cooker to sauté function and wait for it to warm up.
- Rub oxtail with olive oil and season generously with salt and pepper.
- Brown the oxtail in batches on all sides until golden brown. (You can also do this step in a 220˚C oven on a large baking tray)
- Remove oxtail from inner pot and set aside.
- Add in sliced onions and sautée until soft. Add garlic and cook for 1 minute.
- Add tomato paste, soy sauce, bay leaves, cloves and thyme. Cook for a few minutes until the tomato paste smells sweet. Add in the beef stock and make sure to deglaze the bottom of the pot very well so nothing is stuck to the inner pot.
- Return the browned oxtail to the inner pot. Ensure the pieces are partially submerged in the liquid. Finally, layer the carrots on top.
- Seal the pressure cooker and make sure the venting knob is in the sealing position.
- Pressure cook on ‘High’ for 40 minutes and then natural release for 20 minutes.
- Release any remaining pressure manually and open the lid.
- Very gently and carefully remove the oxtail and carrots with a slotted spoon and set aside.
- Discard the thyme sprigs.
- Put the pot back on sauté mode and bring the sauce to a simmer.
- Add in the butter beans and allow the sauce to reduce.
- In the meantime cook the mushrooms.
- Heat a large frying pan on high heat. Add the olive oil and butter and sauté the mushrooms until golden brown. Just before finishing add the garlic and then season well.
- Carefully place the oxtail and carrots back in the sauce and beans to keep them hot.
- Top with the golden brown mushrooms.
- Scatter everything with fresh thyme and serve on steamed white rice.
Notes
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