Oxtail Casserole by Elize Visser

OXTAIL CASSEROLE                                                 

FROM: ELIZE VISSER       From her Mom.  Made for Special occasion meal in South Africa




2 packets of Oxtail meat (available at Walmart)
Small Roast beef (chopped in 1 inch cubes) OPTIONAL
salt
pepper
1 onion (chopped)
2 tablespoons of vinegar
One packet of brown gravy
One packet of onion gravy (optional)
5 whole gloves
3 cups of water

Vegetables (optional)
Potato (peeled and cut into1 inch cubes)
zucchini sliced
carrots peeled and sliced
mushrooms

Add all ingredients (meat first and then the water and rest) in a slow cooker or in a casserole with lid. Stir every 3 hours.
The meat will take quite a bit of time to soften - around 8 to 10 hours of cooking.
Using the oven:  Put it in the oven @ 250 degrees F for about 8 to 10 hours.

Add vegetables during the last hour.

OTHER COOKING OPTION:
For a Pressure cooker.  Add all ingredients and cook for 45 minutes.  If the meat is not soft cook for another 15 minutes - make sure there is enough water to prevent burning.
Open and add vegetables for only 8 minutes.

OPTIONAL: Thicken sauce with flour or corn starch.
Serve with white rice.

PREP TIME: 20 min
COOKING TIME: 10 hours
SERVES: 6

NOTE:  The grave can be replaced with any other favorite flavor soup or gravy.