DINNER IN 240 MINUTES
PANTRY-FRIENDLY
1
Step 1
Season the oxtail and dust it with the flour. Brown it well in the oil in a heavy pot, in batches, then set aside.
DINNER IN 240 MINUTES
PANTRY-FRIENDLY
BEEF · DINNER
Oxtail Stew
Rich, slow-braised oxtail stew with tomato, red wine and vegetables. Serves 4; about 4 hours, mostly hands-off.
Total time240 min
YieldServes 4
DietNo specific diet
Shopping15 ingredients
DifficultyEasy
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Everything you need, in order.
Check ingredients as you gather them, then work through 5 calm, clearly numbered steps.
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Ingredients
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Method
5 steps · about 240 minutes total
2
Step 2
Fry the onions, carrots and celery until soft, add the garlic and tomato paste and cook for a minute.
3
Step 3
Return the oxtail, add the tomatoes, stock, wine, bay leaves and thyme, and bring to a simmer.
4
Step 4
Cover and cook on very low heat (or in the oven at 160°C) for 3 to 3½ hours, until the meat falls off the bone.
5
Step 5
Skim off the fat, check the seasoning and simmer uncovered for a few minutes if the sauce needs thickening.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Oxtail is fatty: making it a day ahead lets you lift the set fat off the top before reheating.
A pressure cooker cuts the cooking time to about 1 hour.
Serve with mashed potato, samp or pap.
Good to know
About 3 to 3½ hours on low heat, or about an hour in a pressure cooker, until the meat comes off the bone.
Yes. Brown it first, then cook on low for 8 hours.
Yes, for up to three months.
About this recipe
Oxtail stew is a rich, slow-braised favourite in South African homes. Hours of gentle cooking turn the bony pieces meltingly tender and make a deep, glossy sauce. It needs little attention once it is in the pot.
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