This colorful and satisfying Sunday plate is a South African-style feast featuring tender oxtail stew, fragrant yellow rice, sweet butternut mash, tangy beetroot, hearty baked beans, and a refreshing broccoli apple salad. It’s a balanced, vibrant meal perfect for a weekend family lunch or special occasion.
Ingredients
For the oxtail:
1.5kg oxtail pieces
2 tbsp oil
1 onion, chopped
2 garlic cloves, minced
2 carrots, chopped
2 tbsp tomato paste
1 can chopped tomatoes
2 cups beef stock
1 tbsp Worcestershire sauce
1 tsp paprika
Salt and pepper, to taste
For the yellow rice:
1 cup basmati or long-grain rice
1/2 tsp turmeric
1/2 tsp salt
1 tbsp butter
2 cups water
For the butternut mash:
2 cups cooked butternut squash, mashed
1 tbsp butter
Salt and pepper, to taste
For the baked beans:
1 can baked beans
1/2 onion, chopped
1/2 red pepper, chopped
1 tsp curry powder
1 tbsp oil
For the beetroot:
2 cooked beetroots, sliced
1 tbsp vinegar
1 tsp sugar
Pinch of salt
For the broccoli salad:
1 cup blanched broccoli florets
1 apple, diced
1/2 cup cheddar cheese cubes
2 tbsp mayonnaise
1 tbsp plain yogurt
Salt and pepper, to taste
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