Instructions:
Step 1: Season oxtail with salt, pepper, and seasoning. Heat oil in a large pot and brown the oxtail pieces on all sides. Remove and set aside.
Step 2: In the same pot, sauté onions and garlic until soft. Stir in tomato paste, paprika, and Worcestershire sauce.
Step 3: Return oxtail to the pot and pour in beef broth. Cover and simmer on low heat for 2.5 to 3 hours or until tender and falling off the bone.
Step 4: In a separate pot, bring 4 cups of water and salt to a boil. Gradually whisk in maize meal, stirring constantly to avoid lumps.
Step 5: Reduce heat and cover. Let simmer for 15-20 minutes, stirring occasionally, until thick and smooth. Adjust texture with a bit more water if needed.
Step 6: In a skillet, heat oil or butter and sauté garlic for 30 seconds. Add shredded cabbage and cook for 5-7 minutes until tender but still vibrant. Season with salt and pepper.
Step 7: Plate a generous scoop of pap, a portion of the braised oxtail with gravy, and a side of sautéed garlic cabbage.
Storage and Reheating Tips:
Store each component in airtight containers in the fridge for up to 3-4 days. Reheat oxtail with a splash of water or broth. Pap can be reheated with a bit of water to soften, and cabbage can be reheated quickly in the microwave or pan.
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