Serves 6


  • 500g small beef shin pieces
  • 125g rindless bacon
  • 2T (30ml) oil
  • 1T (15ml) butter
  • 250g Highveld mushrooms
  • 1 – 1,5kg oxtail, trimmed of excess fat
  • 2t (10ml) Ina Paarman’s Garlic and Herb seasoning
  • 1t (5ml) Ina Paarman’s Garlic Pepper Seasoning
  • 3 large onions, chopped
  • 3 large carrots, chopped
  • 3 cloves garlic, chopped
  • 1 Bay leaf
  • 3T (45ml) flour
  • 2 cups (500ml) red wine
  • 2 cups (500ml) water
  • 2T Ina Paarman’s beef stock powder
  • 2T (30ml) Ina Paarman’s Tomato Pesto
  • 500g pickling onions
  • 2T (30ml) olive oil


  1. Brown the beef shin in the oil/butter mixture in a big, heavy- bottomed saucepan
  2. Remove with a slotted spoon and keep aside
  3. Brown the oxtail in batches  in the same fat then remove with a slotted spoon and keep aside
  4. Season the meat with the Meat and the  Garlic and Herb seasoning
  5. Brown the onion in the same pot
  6. Once browned, add the carrots, garlic and bay leaf
  7. Stir-fry for three minutes and then add the flour and blend in
  8. Add the wine, water, stock powder and tomato pesto
  9. Bring to the boil and and then add the browned shin, bacon and oxtail back in the pot
  10. Cover and simmer very gently for 2 1/2 to 3 hours until the meat is fork tender
  • Remove the bay leaf. Brown the pickling onion and mushrooms in olive oil in a seperate frying pan  and add to the meat
  • Simmer for 15 mins until onions are just tender
  • Adjust seasoning to taste.
  • Garnish with gremolata and serve with rice or parsley potatoes


  • 1/2 cup (125ml) chopped parsley
  • 3 cloves garlic, crushed
  • 1T (15ml) grated lemon rind
  • Mix all ingredients together



Copyright Highveld Mushrooms – June 2014