So, you may be asking what’s Oxtail, Lobola and a Makoti?
Oxtail: Oxtail is the culinary name for the tail of cattle.
Lobola: A token of appreciation from the groom’s side to the bride’s side of the family when uniting the two families. The appreciation was shown in an exchange of cattle, but more recently, is often in the form of cash.
Makoti: According to the Oxford dictionary, the word “makoti” means bride, newlywed or daughter-in-law. Although the word originated in the Zulu culture, it’s widely used in South Africa. Mel adapted Makoti’s recipe to cater for using a slow cooker and adding potatoes for her Irish husband.
The Lazy Makoti’s Lobola Oxtail
Serves 6 Preparation 20 minutes
Cooking time: 8 – 12 hours
Oxtail – 2,25 kilograms
Flour – enough to coat the oxtail meat
Oil – enough to brown the meat
Large onion – two chopped
Garlic – 5 cloves minced
Ginger – 3 centimetre piece, chopped
Carrots – 5, roughly chopped
Tin of tomato puree mixed with 500 ml of hot boiling water (optional)
Tomatoes – 3 peeled and chopped
Bay leaf – 1
Potatoes – 3 to 4 chopped into cubes
Thyme – 1 sprig
Red wine – 1 ½ cups as a minimum and “some” wine for the cook
Beef stock – 1 cups
Sea salt and freshly ground black pepper, to taste
Rice or mashed potato or cauliflower rice
- Toss the oxtail in the flour until lightly coated.
- Heat the oil in a large saucepan and brown the meat thoroughly. Remove from pan and set aside.
- Place (pack and stack) the browned meat into the bottom of the slow cooker.
- Add the potatoes, carrots, tomatoes, garlic, ginger, onion, bay leaf and thyme. Add all the liquid ingredients (wine, tomato puree and stock).
- Cook for 8-12 hours until the meat falls off the bone (the oxtail is a fatty meat so I suggest that you use a slotted spoon to dish the contents of the slow cooker into a serving dish or for storage in the fridge.
- Serve with mashed potato, rice or cauliflower rice.
- Enjoy with a glass of South African wine. Cheers!
15 ml soft butter
60 ml apricot jam
250 ml Milk
10 ml vinegar
10 ml vanilla essence
250 ml flour
5 ml bicarbonate of soda
250 ml cream
125 ml sugar
60 ml water
- Preheat over to 180 degrees Celsius
- Beat sugar, eggs, butter and jam until fluffy
- Combine milk, vinegar and vanilla
- Sift flour and bicarb
- Add to mixture alternatively with milk mixture
- Pour into greased ovenproof dish and cover with greased tinfoil. Bake for 40-50 min until firm
- To make sauce, place all ingredients in a pot and bring to the boil
- Remove from oven and pour the sauce over the top
- Serve with extra custard, cream or ice cream on the side.