Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Finger food
    • Fish
    • Gluten-free
    • Leftovers
    • Meat
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos

Twice-cooked oxtail stew

by Jeanne Horak on January 21, 2007 19 Comments in Waiter, there's something in my...

Oxtail-stew

Aaaaah, there’s nothing to get the year off to a good start like a nice, new food blogging event! Particularly when it’s something that you helped to conceive, on a little scrap of paper over a lovely meal with good friends.

And how co-operative of the weather to turn foul and cold just in time to get me in the mood for cooking something warm and saucy and comforting to fit in with this month’s theme of stews!

Isn’t it funny how tastes change over the years?  When I was a kid and my mom announced that dinner was to be some sort of stew, I would groan and moan and lose all interest.  Stews were, well, boring!  Far better to have crumbed pork chops every night 😉  It was totally inexplicable to me why my father’s eyes would light up with joy when he heard we were having stew.  And to him, the King of All Stews was definitely oxtail stew.  In fact, oxtail stew holds the distinction of being the only dish i have ever seen my father order two portions of in a restaurant – this probably happened 25 years ago and I still remember it, which gives you an idea of how unusual this was!  So given my father’s penchant for oxtail, it is hardly surprising that it is the stew I remember best from childhood.

At the time (we are talking the 1970s here), there was no “nose to tail eating” movement as there is today.  Cheap cuts of meat were just that – cheap and difficult.  There was no Fergus Henderson-style cachet to cooking them and they were very infrequent visitors on restaurant menus.  So I am still amazed at how regularly my mom cooked oxtail.  I suspect it had to do with the fact that she shared a flat with a dietician when she first got a job.  Money was tight and her flatmate taught her how to eat well on a budget – and oxtail was certainly a cheap and potentially delicious cut of meat.  Either that, or as a bone-obsessed radiographer, my mom could not resist the perfectly-shaped ox vertebrae that are left behind when the meat has been picked off 😉

But it wasn’t just in my family that oxtail was popular – most moms had a recipe for oxtail stew, and to this day, an oxtail potjiekos (say “poy-key-cause”) is a treat that few can resist.  In fact, a potjiekos is ideally suited to oxtail as it is a day-long affair.  Literally translated as “pot food”, this is a method of cooking where meat, vegetables and rice are simmered together over a fire in a traditional three-legged cast iron pot.  It originated when the Voortrekkers (Afrikaners who emigrated from the British-ruled Cape Colony in their ox-wagons in the 1840s and 50s) used to make camp each night on their trek into the interior of South Africa.  Dinner was whatever had been shot during the course of the day, together with whatever vegetables were available.  Each night, these were put in the pot and stewed until tender, with the larger bones being added to thicken the stew as their cartilage dissolved into gooey goodness.  These days, a potjiekos is a perfect excuse to spend five or six hours in the outdoors, sampling some fine local brew while pretending to pay close attention to a fire and a simmering pot.  And oxtail is the ideal meat for this because it can’t really be overcooked (provided the liquid is topped up) and thus drinking time is maximised.  What more could a man want?!

The stew I made on Friday was a cobbled-together recipe that is drawn half from oxtail potjie recipes, and half from oxtail stew recipes.  Sadly, my mom never wrote down her exact recipe (she probably thought it was too basic to warrant recording!), but the one thing I remember vividly from her oxtail-cooking days was the fact that we never ate the stew on the night it was cooked.  As a child, this always struck me as silly.  I mean, why spend all that time cooking something… only to put it in the fridge and then cook something else for dinner??  But Mamma would always say “yes, we could eat it right now… but just think how much better it will be tomorrow!”  I just put it down to general parental weirdness at the time, but now I see her point – you get double the simmering time if you cook it twice, meaning that the flavours really have time to develop and the cartilage dissolves into glutinous heaven.  Served on rice or mashed potatoes, you would be hard-pressed to get a richer and more decadent-tasting stew at the (very reasonable) price.

I got my meat at Borough Market, at the stall across from the greengrocers with the singing cashier – the name totally escapes me now.  Anyway, they tie up their oxtail in such cute bundles that are flat and can fit easily into freezer drawers.  Bonus.  I have never seen oxtail at a supermarket in London, so you probably woudl have to try a specialist market or your friendly local butcher.  I can’t recall the price now – maybe £5 for 8 chunks?  I remember it seemed pretty reasonable at the time, but then I bought it on the same day as an eye-wateringly expensive piece of beef fillet which would have made anything else seem cheap by comparison!  It is true, though, that you are paying for a lot of bone and not much meat, but because the meat is very fatty it is rich and goes quite far.  So without further ado, here is my recipe for twice-cooked oxtail stew, just like Mamma used to make.

Oxtail2TWICE-COOKED OXTAIL STEW (serves 3)

Ingredients:

1 large oxtail cut into about 9 joints (this should provide 3 substantial, 3 medium and 3 small joints)

1 large white onion, thickly sliced

60ml cooking oil

3 bay leaves

2 cloves garlic, chopped

2 large carrots, peeled and chopped into thick rounds

1 stick of celery, roughly chopped

3 whole cloves (or about a teaspoon of ground cloves)

juice of one lemon

a dash of Worcestershire sauce

30ml tomato paste

2 cups of beef stock or water

salt and freshly milled black pepper to taste

45ml brandy

Method

In a large heavy-bottomed frying pan, heat about 2/3 of the the oil then brown meat quickly over high heat together with the onion.  On another plate, start warming the rest of the oil in a large stew pot.  I started with the smaller pieces of meat and transfered them to a large stew pot when they were browned.  Add the carrots, celery, bay leaves, garlic, cloves, lemon juice, tomato paste, pepper and Worcestershire sauce. Add enough stock (or water) barely to cover the meat.  If you are using stock, you may want to go easy on the salt, but if you are using water the salt will be necessary.

Allow the oxtail to simmer with the lid on over low heat for about four hours.  By this time the liquid will have reduced but not by a great deal.  Remove from the heat, allow to cool, and if possible, put the whole pot in the fridge overnight.  The following day (or even the day after that), remove the pot from the fridge for about an hour to bring it towards room temperature.  Stir in the brandy and put back on the stove at low heat to bring it to the boil.  Allow to simmer for as long as you can – I gave mine another 3 and a half hours!  If desired, you can also add some potatoes about an hour before you want to serve, to make this a complete one-pot meal.  But I chose to leave out the potatoes and served mine on brown rice with steamed broccoli on the side. I also thickened the gravy slightly with thickening granules (less tricky than cornflour!), but that’s a matter of personal preference.

The taste is hard to describe.  Imagine the richest beef stew you have ever tasted, and imagine pulling chunks of meat off the bone using only your fork as it’s so tender. And then there’s the unctuousness of the gravy…  Because the ratio of fat and cartilage to meat is quite high with oxtail, there is a lot of gelatinous goodness that cooks out, making the gravy quite thick and making the meat glisten in a particularly appealing way.  Because of all this, a little goes a long way and after only three joints each, Nick and I were quite content to push our plates aside and relax on the sofa with the last of the sublime bottle of 1995 Welgemeend Douelle.

[Check Andrew’s site for the “Waiter, there’s something in my…” round-up tomorrow!  And remember, I’m hosting next month’s edition, so do check back here in the first week of Feb to see what the theme will be.]

More deliciousness for you!

  • Boeuf Bourguignon for a happy new year – and a snowy dayBoeuf Bourguignon for a happy new year – and a snowy day
  • Tomato saffron fish stew with anchovy pesto – for those needing comfortTomato saffron fish stew with anchovy pesto – for those needing comfort
  • The ghost of Christmas past – and that perfect roast gammon recipe againThe ghost of Christmas past – and that perfect roast gammon recipe again
  • Venison pie (almost) like Mamma used to makeVenison pie (almost) like Mamma used to make

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Christmas cookie swap
Green & Black’s dark chocolate mousse – SHF#27 »

Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Andrew says

    January 22, 2007 at 3:20 pm

    Don’t think I have ever eaten Oxtail. Had the soup in the dim and distant past of course… I’ll see if the local butcher has any.

    Reply
  2. santos. says

    January 22, 2007 at 3:20 pm

    ohmyohmy. i grew up eating oxtail, but for some reason, i had some notion that it was a premium cut of meat, probably because my parents both really enjoyed it, and seemed particularly thrilled when they found it in the markets. i now almost believe it’s a premium cut as it is now quite common in the markets here, and often times the most beautiful pieces of flesh and bone in the case. i don’t buy it as much as i ought, because i lack the patience for the twice cooking it needs, and because pressure cookers scare the bejeebus out of me. but mmmmm, this recipe sounds divine. oxtail and brandy? i’ll look for a boiler suit and welder’s mask, dig up that pressure cooker for this.

    Reply
  3. ejm says

    January 22, 2007 at 4:59 pm

    I could swear that we must be related, Jeanne! I too used to be most disappointed to hear that we were having stew. But Mom always made stew with beef – usually chuck steak. There was only once that we had anything with oxtail in the house. Mom had inadvertantly bought Campbell’s oxtail soup instead of Campbell’s vegetable beef soup (a staple lunch item when I was growing up). We completely freaked out and all simply refused to eat the oxtail soup, being horrible picky children. I really can’t understand how it is that my mother didn’t just decide to take us back to the factory to exchange us for better children! 😉 I don’t know whatever happened to that oxtail soup. Heh. It was probably smuggled into a stew. Wouldn’t that have been divine justice? 🙂
    Happily for my mother, we all eventually grew out of our pickiness…
    I’ve seen oxtails at the butcher shop. I think we might need to try your stew!
    -Elizabeth

    Reply
  4. Yorkshire Deli says

    January 22, 2007 at 7:17 pm

    Mm mmmm! Something I’ve always wanted to try cooking with/ordering in a restaurant but never dared to. Now you’ve inspired me – I’m off to the butchers! Sounds delich.

    Reply
  5. herschelian says

    January 22, 2007 at 11:48 pm

    My wonderful, old-fashioned, butcher told me that you should NEVER ask for the oxtail(s) to be “chopped up” – you should always ask for them to be “cut up”. Apparently it makes a world of difference to the flavour of the dish. Anyway – thanks for posting what is a really tasty shteww, ideal for hungry ladss after a day of negotiants trying to wangel a place on the train/coach/ ferry

    Reply
  6. Aquila says

    January 23, 2007 at 5:14 am

    ag nee…Nou’s ek sommer baie lus.
    Translated into damn I’m hungry now hehe.. Geesh thanks for this – now I have to think of Oxtail all day at the office, drooling by the time I get to the butcher. Then stare at a simmeing pot for 4 hours only to put it back in the fridge till the next evening when I’ll be simmering it for another 3 hours or so before chowing down like crazy.
    Thanks, thanks very much. Now I can’t wait.

    Reply
  7. Pille says

    January 23, 2007 at 1:48 pm

    Jeanne- I’ve seen oxtail on sale here few times – very cheap!! – and have really been wanting to cook with ‘novel’ cut of meat (well, for me at least). I need to print out your recipe a.s.a.p!

    Reply
  8. Ros says

    January 23, 2007 at 2:39 pm

    I do love oxtail. It always seems a touch on the expensive side given the meat:bone ratio but, like you say, if you compare it to fillet steak by weight, it is very reasonable indeed. I buy it for a treat occasionally. Next time I should really cook it twice like you did – the stew looks totally gorgeous!
    As much as I agree with the nose-to-tail movement, I just want to say to them: Shhh! Don’t tell everyone how good offal is! That way there’ll be more left for us! 😉

    Reply
  9. Jeanne says

    January 23, 2007 at 3:35 pm

    Hi Andrew
    Oh yes – you must! It’s such a great lazy stew. All you really need is the patience and self-control not to eat it on the night you made it! Now, I’ve never had oxtail soup…
    Hi Santos
    Woo hoo – pics of yuo in boiler suit doing battle with the pressure cooker please! A bit of a niche market, I know, but interesting to your fellow-food bloggers I’m sure 🙂 I also grew up thinking oxtail was a special and expensive treat (it certainyl was priced that way in restaurants!) and was quite surprised to see it’s actually an unpopular cut.
    Hi Elizabeth
    First Beowulf, then Brive, now oxtail. Yep, I think we might have been separated at birth!! Still laughing at the idea of your mom trading in her picky kids, LOL. And yes, yes – I think it’s time to grab the ox by the tail and get cooking!
    Hi Yorkshire Deli
    Yes – be daring, be inspired! It really is a very simple stew to make – all you need is patience. And the rewards are substantial 🙂
    Hi Herschelian
    Who woulda thought – chopped or cut! So… one is with a knife & a sawing motion; one is with a cleaver and a hard whack?? I’ll have to ask the guys at Borough what they do! Glad you liked the recipe though 🙂
    Hi Aquila
    Ag, ek is jammer om jou so vroeg in die oggend honger te maak 😉 But yes – do try the recipe. It’s *well* worth the wait. Is oxtail still easy to get in SA? I don’t recall having seen it at Pick & Pay on recent trips, but I guess I wasn’t really doing much grogecy shopping!
    Hi Pille
    Oh, if you see it, just get it! This recipe is so easy and so very rewarding. It’s a lovely introduction to challenging cuts My next project is to try cooking it as above, shredding the meat off the bones and making phyllo pastry parcels full of it. Fusion food, South African style!
    Hi Ros
    I saw on your bog that you had also cooked oxtail – it seems to be a real rarity in this country! And next time, do try the twice-cooked method. It takes more than a little self-control to put that pot in the fridge, but it is oh so wonderful the next night when you just plonk it on the stove and sit back with a glass of wine while you wait 🙂 And when you see the meat literally falling off the bones, you know it’s time to eat!

    Reply
  10. Ash says

    January 23, 2007 at 4:58 pm

    Ooooh! It looks just like my Gran’s oxtail stew. Ok, I have to make this. Shall I tell you something funny? Here in Holland an oxtail is an ‘ossenstaart’ which makes sense, except that in Afrikaans a ‘start’ (tail) only has one a. For the longest time after we came here I couldn’t work out why it was an ox cake (taart). Weird. I’m going to try your recipe. Oxtail is still cheap here!

    Reply
  11. Bron says

    January 23, 2007 at 8:38 pm

    Gosh that looks deliciously rich and warming and it sounds succulently sweet with the addition of brandy. I will definitely give it a try when our weather cools down a bit. YUM!

    Reply
  12. Aquila says

    January 24, 2007 at 5:25 am

    Must admit, I’ve never really looked for it at Pick ‘n Pay, but I think I may have noticed it at Spar (along with the kangaroo tail) – Steve’s Spar was going through a phase I think.
    Anyhow, my butcher has them all the time – so it seems relatively easy for me to get hold of some.

    Reply
  13. keiko says

    January 25, 2007 at 4:39 pm

    Jeanne, I know I’m going to love this – it looks and sounds absolutely spot on 🙂 I’m getting hungry now!

    Reply
  14. celiaK says

    January 28, 2007 at 12:30 am

    That looks fabulously delicious Jeanne! This means I’ve got another recipe for oxtails which I only know how to cook one way. I oftentimes see oxtails on sale in Morrison’s and sometimes in Tesco.

    Reply
  15. Michelle says

    September 27, 2007 at 12:31 pm

    Wow! Seven and half hours cooking time! And there I thought I was setting records with my three and a half hour version. Have you experimented with a pressure cooker yet?

    Reply
  16. bonnie says

    February 5, 2009 at 3:28 pm

    hello OMG

    Reply
  17. Shane says

    June 3, 2010 at 12:54 pm

    Your oxtail looks great!! I live in the Okavango delta in Botswana. My recipe ingredients are very similar to yours but cooking a bit different. Mine is cooked on the fire starting in the morning in big round flat based cast iron pot. No spices to start. Brown meat, then add water, boil away for most of the day. Lot of time to spend with friends and a couple of beers. When the bones turn white, we allow the water to cook off. By this time there is enough fat to pot braai the meat which we do until there is a bit of caramelizing (not burning) going on on the bottom of the pot. Then all spices mixed with water and added for a further cooking of about one to two hours. Actually the fire is left to die down and the pot left to rest. Later fire is stoked up and the pot is heated up and ready for supper. I have cooked this in a pressure cooker but nothing can compare to the flavor of the hunting pot and the fire flavor. Still a winter favorite!! But oxtail has become almost as expensive as fillet in Botswana. You can get it for around five to seven USDollars/kg (I know, don’t laugh, it is expensive for us in Botswana)ps. we had a Swedish student visiting and she arrived in Africa as a vegetarian, I have photos of her stuffing a hugh chunk of oxtail into her mouth and the juices streaming down her face. Having seen the pot bubbling away and the aroma drifting through the bush air she could not resist. She is no longer a vegetarian..

    Reply
  18. Shane says

    June 3, 2010 at 1:01 pm

    Sorry, to add to my previous comment, the reason for the no ingredients policy at the beginning of the cooking process. Is because it tends to burn very easily and starts to make gravy before the meat is ready.

    Reply
  19. John Moatshe says

    August 31, 2010 at 3:36 pm

    I tried Shane’s recipe for my friends over the weekend and it was the highlight of the the evening ,it woks just as well ,

    Reply
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Never miss a Cooksister post!

Enter your address to subscribe via e-mail

Search over 500 recipes

Featured on

Recently on Cooksister

  • Potato, salmon and cucumber salad
  • Review: Le Relais de Venise L’Entrecote
  • Exploring Grenada’s tree-to-bar cocoa estates
  • Beef, broccoli and udon noodle stir fry from “The Japanese Larder” by Luiz Hara
  • The Rosemary – an organic Hungarian restaurant in London
  • The Foyle Hotel Eatery: dining on Ireland’s Wild Atlantic Way
  • 8 Rhubarb recipes you need to try this winter
  • Saturday Snapshots #318

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Roosterkoek - a South African braai essential
How to sautée Brussels sprouts
Brandy and Coke glazed gammon for a South African Christmas feast
Gem squash central - how to find them, how to grow them, how to eat them!

Also available on

cooksister


Instagram post 2182859529545291118_54730621
Can anybody gaze up at St Paul's Cathedral and fail to be impressed by its scale, beauty and grace (and the amazing blue skies that London has been blessed with for the past 2 Sundays??) *LONDON TRAVEL TIP* Admission to the cathedral costs £20.00 on the door (or £17.00 in advance) but here are my tips to see the interior for less.
1. Attend a service in the cathedral for free (there are four services a day), although you will not be able to access some areas like the whispering gallery that are open to paying visitors.
2. Attend a free organ recital which take place most Sundays at 16h45.
3. Get 2 for 1 tickets when you buy National Rail tickets to travel to a station near St Paul's. See http://www.daysoutguide.co uk for details.
4. When you buy your ticket, ask for an Annual Pass which will let you return to the cathedral for free as many times as you like for a year. 365 visits for the price of one!
5. Book a public guided tour (no extra cost above admission) which will get you access to areas like the Geometric Staircase and the Quire which are not usually open to visitors.

Instagram post 2171125393545679606_54730621
"Still round the corner there may wait
A new road or a secret gate" (JRR Tolkien)

Do you love the anticipation of what lies just around the corner? Or does the unknown fill you with trepidation? On my recent trip to Assisi, I found this compact and ancient city to be filled with hidden treasures concealed behind every corner (and there were MANY corners, most of them on a steel uphill! 🤣). Sometimes a quiet church; sometimes a quirky art gallery; sometimes a breathtaking view; and sometimes a cheerful procession of geraniums marching up ancient stone stairs.

May you turn a corner today and discover something wonderful. 🙂
📸 @paolahorak

Instagram post 2140197497750837873_54730621
Today, South Africa (my homeland) marked Heritage Day, when the diversity of cultures in the country are celebrated. But as much as heritage is about what makes us different, it is also about what brings us together.

One thing that brings South Africans of all ages, from all walks of life, and from all cultures together all over the world is the braai - food prepared communally over an open fire and enjoyed with friends. Today, Heritage Day shares the date with National Braai Day when Sourh Africans celebrate their unifying fireside  culinary heritage. 
I have made this dish both in the oven and over the coals of the braai - and I definitely prefer the smokiness of the braaied version. The dish is simplicity itself - salmon (or snoek, if you can get your hands on some!) basted with a sticky glaze of... smooth apricot jam and Bovril! I kid you not! Don't mock it until you've tried it 😁. Serve on a bed of leaves topped with pomegranate seeds and spring onion.

Happy Heritage Day! 🇿🇦🇿🇦🇿🇦 #heritageday #braaiday

Instagram post 2135786442203279056_54730621
Hands up - who is loving the fabulously mild September weather we are experiencing in London at the moment? Such a treat 🌞 There are few finer ways to enjoy sunny late summer weekends than sundowners along the river Thames with friends. This particularly lovely and colourful river view was snapped from outside the @barmyarmstw1 in #Twickenham recently. 
How have you been celebrating the lingering summer days?

Instagram post 2118446473331719697_54730621
The Cité de Carcassonne is a walled mediaeval citadel within the modern French city of the same name, in the Occitanie region of southern France. The citadel was founded during the Gallo-Roman period and is famous for its intact 3 kilometres of double surrounding walls and 52 towers.

The original Roman walls were in place by 333 AD and since then the citadel  has been variously occupied by the Visigoths, Saracens and the Crusaders. The second line of walled defences was added after 1226, outside the Roman walls, and the town was finally annexed to the kingdom of France in 1247.

I loved looking up at these magnificent walls on Bastille day, through the prism of a glass of @foncalieuwines who were hosting us at @lecomptoirdelacite  for dinner with a spectacular view. 
Have you ever visited a Mediaeval walled city? Which one? [PRESS TRIP]

Instagram post 2106746806038463644_54730621
Simple and delicious, this new potato, salmon and cucumber salad is the happy marriage of nutty new potatoes (I used @jerseyroyals), silky smoked salmon and crispy cucumber in a lemony yoghurt dressing. Perfect for a summery main course - the recipe is linked to in my profile. Have a delicious weekend, everyone 😎 [GIFTED]

Instagram post 2100775015050655801_54730621
Come on in - the gates are open! Hello to my new followers - great to have you here 😊

These beautiful gates lead to the elegant Chateau la Provenquiere in the Pays d'Oc region of the Languedoc where I recently tasted their range of rosé wines. Built in the 15th Century, the castle was restored and refurbished to its current style in the 1800s. If you visit, make sure to explore the beautiful grounds and views over the surrounding countryside from the chateau garden. [PRESS TRIP]

Instagram post 2097986173625239866_54730621
Looking out over the vineyards of La Clape in Pays D'Oc in the south of France, where we spent the night at Gerard Bertrand's beautiful hotel, Chateau L'Hospitalet. From this ridge (about 10 minutes walk from the hotel) you can look out over the vines all the way to the Mediterranean which exerts its influence on the region's microclimate and its much-respected red wines. [PRESS TRIP]

Instagram post 2093023799826787585_54730621
[Press trip] Enjoyed a fabulous charcuterie platter under the trees to the sound of cicadas at Bar Boeuf & Cow near Béziers with winemaker @bruno.andreu. Bruno has recently started making wine under his own name and makes a great range of "Aromatic" @vinspaysdocigp varietal wines as well as AOP and premium "Icon" ranges. His "Aromatic" Pays D'Oc IGP Merlot with its ripe red fruit flavours and lively acidity made a great match for the excellent smoked duck breast (and I love his  botanical-themed labels!). What wine do you enjoy with charcuterie?


Load More...


Follow on Instagram


Cooksister

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

The South African Food and Wine Blog Directory

Foodies100 Index of UK Food Blogs

See my Recipes at Feastie

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Jersey-royals-salmon-salad2 © Jeanne Horak 2019
Beef-Udon-noodle-stir-fry-title
P2PIrelandRhubarb © J Horak-Druiff 2013
Blood-orange-halloumi-salad-title
Lentil-squash-feta-Casserole
lamb-pulao-title
Blood-Orange-Cake-Title
Rhubarb-strawberry-Galette-1

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2019 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2019 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Necessary Always Enabled