So another weekend flew by...

With a visit to granny on Saturday (and a sick Hunter), church and friends over for Sunday afternoon cake and coffee. The princess and I baked cappuccino muffins (no recipe - it was a pre-mix). But they were seriously good.

I also cooked Oxtail.In South Africa, oxtail is a delicacy - not sure about the rest of the world. My mom is well known for her oxtail recipe, but I took it yesterday and changed it a bit - made it a bit healthier and more "modern".It was simply delicious winter comfort food. It aslo went of well with the kidlets - we had 2 out of 3 "happy bowls" (empty bowls) and the third almost there. So being the good blogging friend I am, here's the recipe: ( I even converted it for the US girls - to pounds and liquid ounces). Oh and I forgot to take a picture.

Cat's healthier Oxtail

1,5kg (3,3 pounds) Oxtail ( you can use other stewing beef if you would like to)

Salt and pepper to taste

25ml (0,8 oz) oil

25ml (0,8 oz) butter

Season meat with salt and pepper

Fry until brown in a thick bottom pot.

Decant and keep warm in over.

Make sauce:

One glove garlic, finely chopped or pressed

Half an onion, chopped into very small bits

25ml (0,8 oz) dried mustard powder

250 ml (8,5 oz) beef stock

50 ml (1,7 oz) tomato paste

salt and a small bit of basil

20 ml (0,7 oz) maezina (thickener)

12,5 ml (0,4 oz) worchester sauce

500 ml (17 oz) red wine

250 ml (8,5 oz) natural low fat or fat free yogurt

Chopped parsley

Fry onion and garlic briefly in the same pot as above.

Mix stock, tomato past, mustard, salt and basil.

Add to pot.

Mix maezina and worchester sauce. Add red wine.

Add mix to pot and stir.

Add meat and simmer over low heat for about 6 hours.

Add water when required to cover the meat and stir now and again.

Before serving, add yogurt.

Sprinkle parsley over when serving.

 Please let me know if you try this and loved it too!

Having found a "new" great recipe Makes my Monday.

Playing along with Cheryl.