hi I'm Deena and welcome to the tipsy time a little bit about myself I love cooking different
flavors love the smells different things and I also have having a drink while I cook makes it
more exciting my first video is gonna be something pretty simple some nice home homely food we'll
make some oxtail stew my way we woke up this morning well it was quite cold so it sounded like
a good idea or the now things are just turning around now we have bright sunny weather outside
but we both love ox tails are we gonna go for it okay so these are the list of ingredients that
you're gonna need firstly some onions which I've chopped up along with leeks celery this sides got
some great meals I've got some cannellini beans cannellini beans is canned you can use a fresh
ones if you like I've got some fresh baby carrots peeled some turnips some tomatoes black pepper
salt then some cinnamon bay leaf Chile's Chile's depending on how much you want how hot you would
like it some rosemary and thyme I've also got some oxtail stock Kevin a red wine and some flowers for
my oxtail and then of course the star the oxtail you picked up this morning from the farmers market
fresh it's about one and a half kilos okay so be in a row each oxtail into some flour
Slean on the tree
missing everywhere
okay now that we've done flowering our oxtail just gonna subtract black pepper over it okay
we leave to fly get some avocado oil or olive oil or sunflower oil whichever one you prefer
the reason all the flower is actually to also please take it off the fuse as
well as these the ultra coating of their respective the upscale
a nice golden color should lead to the oven to about 180 degrees
we saw that you can be tried off things and don't worry about it getting stuck to the
button in the money buzzes OH 50 bucks we're gonna be lazy can later get all the flavor back
maybe you are 15 seconds 60 seconds to a minutes make sure that's getting drowned
even me okay now they as you can see they're perfectly golden on the outside it's exactly
what we're looking for then you head over to the Pakistanis all these little sticky parts
yeah well that's fine just leave it in the same pot you put in the onions and eat seven
lovely
fine
more put them about halfway
get some more time Andy
because this is tipsy time one step of the beer
and now we wait descriptive off
okay as you can see the onions are slightly translucent that's exactly what we do people
so at this stage wine well that's bubbling away there's a mediums very important ingredient that
I forgot and that is our friend mr. ginger and garlic paste I'm gonna add that now
tomatoes at the point
see it's picking up all the little sticky pot so
that stuck on to the pasta although slavery among lost
get the pieces off off scale back on
this one are we going get the stock
as I said oxygen stock or beef stock is fine not stopped to just not cover but
just be below the meat up turnips in I don't know if any of you guys need tell
me especially in South Africa it's going to be common vegetable it's great let's juice
it's time to smell good the last vestige of all these our beans and green beans and as
you can see as beautiful colors going on here you got the Greens orange and even the white
beans along with the prom it's amazing it's a really hearty stew you this is definitely for
a cold winter's day which we thought we're gonna have today and yeah I don't work out
but regardless we can still enjoy and finally you put in two bay leaves and a cinnamon stick
okay so that's it it's ready for the oven I would give it maybe 10 minutes
more on the stove and then into oven 160 170 degrees for 4 hours okay I filed the
pot just to keep everything in all the flavors just circulate with him
that's the best and now we wait four hours maybe lose the bee and get some whiskey
such pitfalls many whiskey's down so and that looks beautiful smells amazing
looks good so my biggest critics is gonna taste
falling off the bone just as we wanted hmm this is
my Janie is falling off the bone it's super super soft cheers baby
Cheers absolutely tasting all that as usual nailed it