Warming your winter with good food & wine

We are now right in the middle of winter and while some people might not be the biggest fans of this season, this is also the season for great red wines in front of the fireplace.

The perfect way to enjoy your winter reds is to pair it with beautiful winter food:

Oxtail stew with butternut mash paired with Vrede en Lust Syrah 2009


VnL Syrah 09Ingredients

  • 1 kg oxtail
  • 2 onions – diced
  • 2 tsp chopped garlic
  • 300g carrot – diced
  • 3 tsp fresh thyme (about 4-5 sprigs)
  • 2 tsp fresh rosemary (a sprig)
  • 1 splash of olive oil
  • 50g butter
  • 500ml good quality liquid beef stock
  • 500ml decent red wine
  • 300ml tomato purée
  • salt and black pepper
  • bay leaf
    for the butternut mash:
  • 500g ready-to-use butternut chunks – steamed or roasted until tender
  • 1/2 cup grated Italian parmesan
  • 2Tbs butter
  • 1 splash of cream or milk
  • sea salt and freshly ground black pepper – to taste


Heat some olive oil in a heavy based pot/ cast iron skillet. Season the oxtail pieces and brown in the oil. Remove and set aside. Reduce heat.

Add the butter to the pot. Once melted, also add the onions and sauté on a medium heat till glassy. Add the garlic, carrots and fresh herbs. Sauté for a further 3-5 minutes.

Meanwhile prepare your stock.  Add the tomato paste to the onion mix. Return the oxtail pieces to the pot and cover with stock and red wine. Add the bay leaf. Bring to a boil, then reduce to a slow but steady simmer.

Simmer for at least 3 hours, or until the meat starts falling off the bone. Serve with rice or mash.

For butternut mash, blend together:
cream (or milk)
sea salt and freshly ground black pepper – to taste.