Cooks have been exploring the culinary possibilities of the world’s most famous fizzy drink for ages (who hasn’t succumbed to Coca-Cola-glazed gammon!). Using the cola as the cooking liquid to slow braise CHALMAR BEEF OXTAIL results in fall-off-the-bone meat and an indulgent sticky caramelised sauce.
What you’ll love: The slight sweetness and spicy notes that come from the cola.
Heat the oil in a heavy-bottomed pan or hob-friendly casserole dish large enough to hold the meat in one layer.
Season the CHALMAR BEEF OXTAIL with salt and pepper, dust with flour and steak rub. Over medium-high heat brown the oxtail on all sides until crusted. Do this in batches if necessary. Add the pearl onions, giving it a good stir, then add the cola. Once it starts bubbling up, turn the heat right down, cover with a lid and simmer for around 2 hours, adding more cola if necessary. It’s ready when the meat starts to pull away from the bone.
In the meantime steam or fry the pears until soft, but still firm enough to hold their shape.
Taste and adjust the seasoning before plating the oxtail with the rice and steamed pears.
Steamed brown rice, soft polenta or samp.
Coca-cola has been the secret ingredient for many a potjiekos cook. You can add some chopped carrots and potatoes, which go well with the pearl onions.