{"id":128137,"date":"2016-07-18T09:42:49","date_gmt":"2016-07-18T07:42:49","guid":{"rendered":"http:\/\/germistoncitynews.co.za\/128137\/nelson-mandelas-favourite-oxtail-recipe\/"},"modified":"2016-07-18T09:42:49","modified_gmt":"2016-07-18T07:42:49","slug":"nelson-mandelas-favourite-oxtail-recipe","status":"publish","type":"post","link":"https:\/\/develop.citizen.co.za\/germiston-city-news\/lifestyle-news\/entertainment-news\/2016\/07\/18\/nelson-mandelas-favourite-oxtail-recipe\/","title":{"rendered":"Nelson Mandela’s favourite oxtail recipe"},"content":{"rendered":"

Apart from the oxtail that Mandela loved, he also favoured traditional samp and beans; dumplings; and tripe among other dishes.<\/p>\n

Umsila wenkomo<\/h3>\n

INGREDIENTS<\/p>

<\/div>\n

(Serves 8 \u2013 10)<\/p>\n

3kg oxtail, excess fat removed<\/p>

<\/div>\n

1 tsp paprika<\/p>\n

1 Tbsp barbeque spice<\/p>\n

5 large carrots, peeled and sliced<\/p>\n

1 cup green beans, sliced<\/p>\n

4 medium potatoes, peeled and quartered<\/p>\n

1 packet oxtail soup powder<\/p>\n

salt and white pepper to taste<\/p>\n

METHOD<\/p>\n

Put the oxtail in a large pot and add just enough water to cover. Bring to the boil, then reduce the heat and cook until the water has evaporated. The meat will start to brown in its own fat.<\/p>\n

Add the paprika and barbeque spice together with enough water to cover the oxtail. Cover with a lid and cook over a low heat until the oxtail is tender, about 2 hours. Keep checking that there is still enough liquid to cover the meat, adding more water when necessary.<\/p>\n

Add the carrots, beans, potatoes and soup powder and cook until the vegetables are soft, about 30 minutes. Season and serve.<\/p>\n

\n