- 30 ml olive oil
- 2 kg trimmed oxtail
- 5 ml Robertsons Zeal
- 5 ml Robertsons meat tenderizer
- 10 ml Robertsons Steak & Chops Spice
- salt and black pepper to taste
- 2 carrots, sliced
- 1 onion, chopped
- 6 garlic cloves, crushed
- 30 ml cake flour
- 1 tin italian chopped tomatoes
- 50 ml tomato sauce
- 750 ml beef stock
- 250 ml white wine
- 15 ml Robertsons Italian herbs
- 2 large sprigs rosemary
- 150 g crumbled feta cheese
- 8 sheets phyllo pastry
- 100 ml butter, melted
- 50 g flaked almonds
Serving Size 4
Amount per serving
Heat the oil in saucepan and brown the meat. Season the meat with the Robertsons Zeal, Robertsons Meat Tenderiser, Robertsons Steak and Chops Spice and salt and pepper then remove from the saucepan.
Add the carrots, onion and garlic to the saucepan cook for a few minutes. Sprinkle with flour.
Stir fry a little and add the Italian chopped tomatoes, tomato sauce, stock, white wine, Robertsons Italian Herbs and rosemary sprigs. Bring to the boil and add the meat back to the saucepan.
Simmer on very low heat for about 3 to 4 hours – the meat must almost come off the bone and the liquid must be reduced to a thick glossy sauce.
Season to taste with more salt and black pepper.
Cool completely and remove the meat from the bones.
Preheat the oven to 170°C and grease a 24 cm pie dish. Spoon the meat into the pie dish and sprinkle over the feta.
Brush the phyllo pastry sheets with the melted butter and place on top of the meat filling. Scrunch the pastry to fit the pie dish and create an interesting appearance.
Bake for 10 minutes, remove from the oven and sprinkle over the flaked almonds. Return to the oven and bake until golden brown.