Oxtail Stew and Rice - an age old favourite made easy! IngredientsFor the oxtail stew:1.5 kg oxtail cup flourOil, for browning1 large onion, chopped 4 tsp garlic, minced 2 carrots, roughly chopped 2 tomatoes, chopped 1 bay leaf4 sprigs thyme or tsp dried thyme1 tbsp sugar1 cups of red wine1 Knorrox stock cube less salt, oxtail flavour1 cup boiling waterSalt and pepper (Robertsons Spices)For the rice:1 cups Spekko parboiled rice3 cups water1 tsp saltTo garnish:Fresh parsley, choppedServes: 6-8RecipeFor the oxtail stew:1. Toss oxtail in flour until lightly coated. 2. Heat oil in a large saucepan and brown the meat thoroughly. Remove from the pan and set aside. 3. In the same pan, fry the onion and garlic till soft. Add carrots, tomato, bay leaf and thyme. Add sugar and allow to simmer for 5 minutes before returning the oxtail to the saucepan.4. Add the stock cube to the boiling water and stir until dissolved.5. Pour in the wine and oxtail stock and allow to simmer for 3-4 hours or until the oxtail is cooked and tender.6. Check on it every 30 minutes to ensure the stew does not dry out. Add more stock or water if necessary. 7. Season with salt and pepper and remove from the heat.For the rice:1. Bring 3 cups of water to a boil in a small saucepan. Add salt and reduce to a simmer.2. Add rice and cook for 20-25 minutes, with the lid on, stirring occasionally. 3. Remove from the heat and drain any excess water. Top with a generous portion of oxtail stew, sprinkle with some chopped parsley, serve and enjoy!