Ingredients
1 oxtail (jointed)
1 pig’s trotter (sawn into slices)
30 ml cooking oil
2 onions (sliced)
2 cloves garlic (crushed)
2 leeks (cut into rings)
10 ml salt
Freshly ground black pepper to taste
50 ml chopped parsley
1 bay leaf
1 x 410 g can tomatoes (coarsely chopped)
250 ml dry white wine
250 ml uncooked stampkoring, brown rice or barley

Method
Brown meat in heated cooking oil.
Add onion, garlic and leeks and saute lightly until golden brown.
Add salt, pepper, parsley and bay leaf.
Stir well.
Heat tomatoes and wine, pour over meat and cover with lid.
Allow to simmer over low heat for about 3-4 hours until meat is tender.
Spoon a thin layer of stampkoring on top of meat.
Cover with lid and simmer for a further 30 minutes or until stampkoring is tender.

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