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Val and Courtney - Oxtail Stew

with Pickled Onion Mash and Eggplant Kasundi

Prep time: 1 hour 20 mins    Cook time: 1 hour 30 mins    Serves: 4-6

Ingredients

Pickled Vegetables

250ml white vinegar

50g caster sugar

Pinch salt

1 tsp black mustard seeds

1 choko, cut into julienne

1 carrot, cut into julienne

1/2 daikon radish, cut into julienne

Pinch chilli powder

Eggplant Kasundi

1 tbs ghee

1 brown onion, finely chopped

3 cloves garlic, crushed

3cm piece fresh ginger, grated

1 long red chilli, finely chopped

2 large tomatoes, finely chopped

1 medium eggplant, cut into 4cm pieces

1 tsp paprika

1 tsp garam masala

1/2 tsp mustard seeds

1 stalk curry leaves

125ml white vinegar

1 tsp sugar

1 tsp salt

Stew

1 tbs ghee

1.5kg oxtail pieces

Seasoned plain flour, for dusting

2 brown onions, sliced

6 cloves garlic, crushed

6cm piece fresh ginger, finely chopped

3 sticks cinnamon

6 cloves

5 green cardamom pods, bruised

4 black cardamom pods, bruised

10 peppercorns

5 bay leaves

60ml tomato paste

500g tomatoes, chopped

1 litre beef stock

500g potatoes , cut into 4cm pieces

500g carrots, cut into 4cm pieces

2 long green chillies, split

2 long green red chillies, split

500g frozen peas

Pickled Onion Mash

250ml white vinegar

50g caster sugar

1 tsp ground turmeric

1/2 tsp salt

2 pickling onions, finely chopped

1kg potatoes, peeled, chopped

60g ghee

Method

  1. To pickle vegetables, stir vinegar, sugar, salt and seeds in a small saucepan over medium heat until sugar dissolves. Remove from heat.
  2. Place choko, carrot and radish in a bowl. Strain over hot pickling liquid. Sprinkle with chilli powder and toss to combine. Set aside to cool completely. Drain to serve.
  3. To make eggplant kasundi, melt ghee in a saucepan over medium heat. Cook onion, garlic, ginger and chilli until soft. Add tomatoes and eggplant. Cook, stirring, until eggplant is soft. Stir in spices and curry leaves. Stir in vinegar, sugar and salt. Simmer, partially covered, stirring often, until mixture is soft and thick.
  4. To make stew, melt ghee in a pressure cooker over medium-high heat. Dust oxtail with flour and cook in batches until browned all over. Remove and set aside.
  5. Turn heat down to medium-low. Add onions, garlic and ginger. Cook until soft. Stir in spices and tomato paste. Stir in tomatoes and stock. Add browned oxtail.
  6. Secure lid and increase heat to medium. Bring to pressure. Cook for about 45 minutes or until meat is almost. Release pressure and remove lid.
  7. Place over medium heat and add potatoes, carrots and whole chillies. Simmer gently, stirring occasionally, until vegetables are almost tender. Stir in peas. Simmer until tender.
  8. To make pickled onion mash, stir vinegar, sugar, turmeric and salt in a small saucepan over medium heat until sugar dissolves. Remove from heat. Stir in onions. Set aside to cool completely. Drain.
  9. Place potatoes in a large saucepan of cold salted water. Bring to a gentle boil. Boil until tender. Drain and allow steam to evaporate. Return to saucepan and mash over lowest heat until smooth and water has evaporated. Add ghee and pickled onions and beat with a wooden spoon to combine. Season.
  10. Serve beef stew with pickled onion mash, eggplant kasundi and pickled vegetables.
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