Directions
1Peel the onions and garlic, and cut them in half. Brown them slightly in butter and add in the tomato paste. Stir well, and sauté with the onions for a few minutes — this will remove some of the acidic tang from the paste. Transfer the onion mixture into a slow cooker.
2Brown the oxtail - season with salt and pepper.
3Wash and julienne the orange peel with a zester or a potato peeler. Juice the orange, and mix juice and orange peel into the oxtail along with the crushed tomatoes, vinegar, bay leaves, Italian seasoning , oregano.
4Place the meat into the sauce, and deglaze the sauté pan with 50 ml water; pour the resulting sauce over the stew.
5Cook on low in the Slow cooker on low for about 7 to 8 hours
Submitted by Nissi-Sharon Chikadza
3 Reviews
Paulene @ Slow Cooker Central
September 16, 2021
Which part and we can ask Nissa to clarify her instructions for you 🙂
Jo-Ann
September 15, 2021
Sounds yummy, but the instructions are very confusing .
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.
Maria
January 8, 2022
Very easy to do, and works out well. I didn’t use a Julienne as I don’t have one, so cut with a sharp knife.