OXTAIL SOUP

Serves 8 -10 Ingredients 3kg oxtail, excess fat removed 5ml (1 tsp) paprika 15ml (1 tbsp.) barbecue spice 5 large carrots (about 350g), peeled and sliced 250g green beans, sliced 4 medium potatoes (about 800g), peeled and quartered 60g (1 packet) oxtail soup powder salt and white pepper, to taste

Cooking Method 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. Add the paprika and barbecue 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 two hours. Keep checking that there is still enough liquid to cover the meat, adding more water when necessary. Add the carrots, beans, potatoes and soup powder and cook until the vegetables are soft for about 30 minutes. Season and serve. Source: Mpumalanga News photo: Times Live

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