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.
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
- 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
- Boil soaked beans in plenty of fresh water for 30 minutes. Remove from heat and drain off all but 2 cups of liquid.
- 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.
- 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.
- 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.
- Serve with mashed potatoes and steamed vegetables