This South African oxtail is rich, hearty, and full of flavor. Slow-cooked until tender, the meat becomes soft and falls off the bone. Comfort food has never been better!
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I usually make this oxtail when I want something warm and comforting. Once it starts slow cooking, my kitchen smells amazing, and the sauce thickens into something rich and flavorful, perfect to enjoy with rice or pap.
It is one of those dishes that takes a bit of time, but the result is always worth it.
equipment you will need
- Potjie or heavy-based pot such as a Dutch oven.
- Wooden spoon or cooking spoon.
ingredient notes
- Oxtail - cleaned.
- Cooking oil.
- Seasonings - salt, black pepper, dried thyme, seasoning cube.
- Vegetables - onions, spring onions, garlic, tomato, bell peppers:
- Sauce ingredients - tomato paste, ketchup, Worcestershire sauce, brown sugar.
- Liquids - red wine, water or low-sodium beef stock.
can I add other vegetables?
Yes you can add potatoes, carrots, pumpkins or your favourite root vegetables. Because we are going to be cooking the oxtail for a long time, you want to chop us your vegetables in large chunks so they don't melt into the stew.
how to make it
- Season the oxtail with salt and pepper.
- Heat oil and brown the oxtail on all sides. Work in batches if needed. Remove and set aside.
- In the same pot, cook the onions, spring onions, garlic, tomato, and bell peppers until softened.
- Stir in the tomato paste and cook for about a minute.
- Add ketchup, Worcestershire sauce, thyme, brown sugar, and the seasoning cube. Stir well.
- Return the oxtail to the pot. Pour in the red wine and simmer.
- Add the water or beef stock, then cover and cook on low heat until the oxtail is tender.
- Stir occasionally and add a little more liquid if needed.
- Remove excess oil, taste and adjust salt and pepper then serve.
serve your oxtail with
- Pap, sadza, or ugali.
- Coconut rice.
- Kidney bean curry.
- Mashed potatoes.
- Baguette or your favorite bread.
can I store my oxtail in the fridge?
Yes. Allow the oxtail to cool completely before storing. Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop, adding a little water or stock if the sauce has thickened.
You can freeze it for up to 3-4 months.
more South African recipes
- South African Beef Stew
- Vegetarian Lentil Bobotie
- South African Banana Bread
- Geelrys - Yellow Rice
- Pannekoek - Pancakes with vinegar.
- Malva Pudding
more African recipes to try
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📖 Recipe
South African Oxtail
Equipment
Ingredients
- 1.5 kg oxtail - approx. 3½ lb cleaned
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
- 2 medium onions chopped
- 3 spring onions chopped
- 3 to 4 garlic cloves chopped
- 1 tomato chopped
- 2 bell peppers chopped
- 1 tablespoon brown sugar
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 3 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1 seasoning cube
- ½ cup red wine
- 1 cup water or low-sodium beef stock
- salt and pepper to taste
Instructions
- Season the oxtail with salt and pepper.
- Heat oil in a large pot and brown the oxtail on all sides.
- Remove and set aside. Do not be tempted to taste; the meat is still uncooked.
- In the same pot, cook the onions, spring onions, garlic, tomato, and bell peppers until softened.
- Stir in tomato paste and cook for 1 minute.
- Add ketchup, Worcestershire sauce, thyme, and brown sugar. Stir well.
- Return the oxtail to the pot. Pour in the red wine and simmer for a few minutes.
- Add water or beef stock, and the seasoning cube. Stir to combine. Cover, and cook on low heat for 3-4 hours, or until tender. Stir occasionally.
- Taste, and adjust the salt and pepper, drain off excess fat, then serve.
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