Try this easy oxtail stew over samp & beans recipe that is tender, succulent and deliciously rich in flavour.

Equipment: Hart 250 mm J7 Pot
Prep time: 8 hours
Cooking time: 2 hours 20 mins
Serves: 6 people

Ingredients

For the Samp & Beans:
2 cups samp (400 g)
1½ cups butter beans (300 g)
1 chicken stock cube, dissolved
4 cups water (1 l)
1 tbsp butter (15 ml)
1 tsp salt (5 ml)

For the Oxtail Stew:
4 tbsp olive oil (60 ml)
1.5 kg oxtail
1 onion, peeled and diced
4 cloves garlic, peeled and crushed
2 tomatoes, diced
4 tbsp tomato puree (60 ml)
2 carrots, peeled and diced
1 large potato, peeled and diced
1 chicken stock cube, dissolved
4 cups water (1 l)
2 tsp brown sugar (10 ml)
Salt and freshly ground black pepper,
to taste
2 tsp dry mixed herbs (10 ml)

Method

For the Samp & Beans:

1. In separate bowls, soak samp and beans overnight.
2. Next morning, drain water from samp and beans.
3. Rinse samp until water runs clear.
4. In a large saucepan, add samp and beans, cover with chicken stock and add water.
5. Simmer on a low heat for approximately 2 hours until soft.
6. Add butter and salt; stir to mix.

For the Oxtail Stew:

1. In a separate pot, heat oil and fry the oxtail until browned on all sides.
2. Remove from pot and set aside.
3. Add onions, garlic, tomatoes and tomato puree to pot; cook for 10 minutes.
4. Add carrots and potatoes; cook for 5 minutes.
5. Add oxtail and all remaining ingredients; bring to a boil, turn down heat and cook for 2 hours or until the meat is tender.
6. Serve over samp and beans.