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Oxtail soup with vetkoek

Oxtail soup with vetkoek, the South African doughnut, pairs well with Durbanville Hills Cabernet Sauvignon.The rich oxtail soup with its salty, savory flavor pairs perfectly with the notes of dark chocolate and ripe fruit of the cabernet sauvignon.

Ingredients

Oxtail soup

2units.itemsoxtail in pieces
5gSalt
250gFlour
1units.itemssliced
45mlOlive oil
3units.itemsBay leaves
1units.itemscarrot cut into large pieces
6units.itemsThyme sprigs
2units.itemscelery stalks cut into large pieces
2units.itemsCinnamon sticks
5units.itemsallspice berries
2units.itemsStar anise
250mldurbanville hills cabernet sauvignon
10ginstant yeast
2lbeef bouillon
180mllukewarm water
1lSunflower oil
30gTomato paste

Preparation

Oxtail soup

  1. For the soup, season the pieces of oxtail generously with salt and then dust them with flour.
  2. Heat the oil in a large casserole over medium heat.
  3. Brown the oxtail on all sides. Remove with a slotted spoon and set aside until needed.
  4. Add the vegetables to the casserole and cook until soft and caramelized.
  5. Tie the thyme and bay leaves together with string and add to the vegetables.
  6. Add the spices and cook for 4 minutes until fragrant.
  7. Deglaze the pan with the wine and return the oxtail to the casserole with the tomato paste and stock.
  8. Let the soup simmer over low heat for 3 hours or until the meat falls off the bone.
  9. For the vetkoek, mix the flour, yeast, and salt in a mixing bowl.
  10. Add the water and mix until a smooth dough forms.
  11. Knead the dough on a clean surface for 10 minutes until smooth and shiny.
  12. Cover the dough with a clean kitchen towel and let rise for 1 hour or until doubled in size.
  13. Press the dough down by hand and form into 30-gram balls.
  14. Heat the oil in a medium saucepan over moderate heat and fry the vetkoek in batches for 5-7 minutes, turning them several times with a slotted spoon.
  15. Remove from the pan when golden brown and floating to the top. Drain on kitchen paper and repeat with the remaining dough.
  16. Remove the oxtail from the soup, let cool slightly, and use two forks to remove all the meat from the bones.
  17. Return the meat to the soup and discard the bones.
  18. Taste the soup and add extra salt if needed.
  19. Serve the soup with the vetkoek and a glass of Durbanville Hills Cabernet Sauvignon.