Hello, I’m Judith Riepl and I am the Sales Manager for New Zealand here at Munch.

I have taken a bit of a detour before ending up with this awesome team of talented people: from paediatric nursing to winemaking and Cellardoor work to Munch.

Judith pic

Now that I have been bitten by the Munch bug I get to do what I enjoy most, connecting with people and talking about the things that I’m passionate about.

Originally from Germany, I have been living in Wellington for the last 10 years with my two kiddies and partner David. This recipe is a winter family favourite for us, it’s super easy to make and fills the house with delicious smells while slow cooking in the oven.

Meet other Munch Mums: Michelle Stempa.

Judith Riepl, Munch Sales Manager – New Zealand
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Meet Judith Riepl Munch Sales Manager for New Zealand

Braised Oxtail
 
Prep time
Cook time
Total time
 
Ingredients
  • Prep time:
  • 20 mins + soaking of beansCook time:4 hoursServes:8
  • 2½kg oxtails (18-24 pieces), trimmed
  • salt and ground black pepper
  • 2 tbsp flavourless oil, eg grapeseed
  • 2 large onions, finely chopped
  • 1 tbsp crushed garlic
  • 1 tbsp grated root ginger
  • ¾ cup tomato ketchup
  • ⅓ cup firmly packed light brown sugar
  • 3 tbsp Dijon mustard
  • ⅔ cup cider vinegar or rice vinegar
  • 1 tbsp Worcestershire sauce
  • ½ tsp cayenne pepper or more, to taste
  • 3 x 400g cans Italian tomatoes in juice, chopped
  • 2½ cups dried red kidney beans, soaked
  • chopped parsley, to garnish
Instructions
  1. Boil soaked beans in plenty of fresh water for 30 minutes. Remove from heat and drain off all but 2 cups of liquid.
  2. While beans boil, heat oven to 220°C. Season oxtails with salt and pepper and spread out in a large roasting dish. Roast about 40 minutes or until oxtails start to brown. Transfer to a large casserole or baking dish, discarding fat.
  3. While oxtails roast, heat oil in a large, heavy pot and cook onions over a moderately low heat, stirring often, until softened. Stir in the beans and the reserved 2 cups of their cooking liquid along with all the remaining ingredients except parsley. Simmer 5 minutes. Transfer to casserole dish with oxtails. Lower oven temperature to 160°C. Cover casserole and bake 2½ hours.
  4. Chill overnight or longer, then remove any fat that sits on top. To reheat, bring back to room temperature then cook 1 hour at 160°C.
  5. Serve with mashed potatoes and steamed vegetables
 

 

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