Sandy Rogers’ lounge in her Joburg home. Image by Graeme Wyllie.
When there’s a wintry bite in the air, most of us long for nothing but warmth from the fireplace in the comfort of our own homes. To get some inspiration for how to spend nights in during the chilly season, we asked Sandy Rogers, Executive Manager of Trend and Design at Edgars and the owner of a family home featured in our July 2016 issue, to share what her winter comforts look like with us. Here they are:
1. Wearing cosy loungewear in front of the fire with a bottle of red wine and a good book.
2. Getting into bed early and binge-watching television series on Netflix.
3. Making popcorn with my sons, then curling up on the couch with the dogs.
4. Christmas dinner in July with good friends. Everyone brings a dish, we exchange silly gifts and even put up the tree!
5. Making a delicious braised-oxtail stew. Try Jamie Oliver’s Insanely Good Oxtail Stew below.
2.5kg oxtail, chopped into 4cm chunks (ask your butcher)
freshly ground black pepper
2 medium leeks
2 stalks celery
4 medium carrots
a few sprigs fresh thyme
a few sprigs fresh rosemary
4 fresh bay leaves
2T plain flour, heaped
2 x 400g tins plum tomatoes
275ml red wine
1 litre organic beef stock, optional
Worcestershire sauce, optional
Preheat the oven to 220ºC. Place a large roasting tray in the oven to preheat.
Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelised.
Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1T olive oil. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay leaves and cook for around 20 minutes, or until soft and sweet, stirring frequently.
Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC.
Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and wine. Add the oxtail and any roasting juices, cover with the beef stock or 1 litre cold water and stir well. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around five hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones. Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.
The recipe above was created by Jamie Oliver. Read more at jamieoliver.com/recipes.