This delicious, hearty recipe is sure be a treat for Dad this Father’s Day. As we enter June, we can really start to feel the presence of winter with darker mornings; that chill in the air and cooler nights, but this is perfect because a warm and wholesome meal is the best way to warm yourself up and feel satisfied with a full belly.

This Braised Oxtail with Root Vegetables in Amarula Cream recipe is one of Royal Palm Hotel Chef Alfons Rathje’s favourite dishes.

Here is how to make it for four people:

Ingredients:

1 kg Oxtail
50 ml Oil
200 gr Onion, chopped
375 ml Beef stock
60 ml Red Wine
50 gr Tomato Paste
3 Cloves
1 Bay Leaf
5 gr Thyme
Salt and Pepper to taste
3 Celery stalks, chopped
2 carrots, peeled and chopped
1 leeks, chopped
2 Beetroot, chopped
1 Turnip, chopped
100 ml Amarula

Method:

• Heat the oil in a large cast iron pot over hot coals or in a heavy based saucepan over the stove
• brown the oxtail in batches until golden brown
• add the onion and sauté until soft
• add the stock, red wine, tomato paste, cloves, bay leave and thyme
• season and then simmer for about two to three hours, adding more stock if necessary, until the oxtail is tender and about to fall of the bone
• add all other vegetables during the last 15 minutes of cooking
• add Amarula to the stew to finish off the sauce
• remove cloves and bay leaf before serving

Serve and enjoy together at the family dining table whilst sharing conversation, making memories and spending quality time with Dad!