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Oxtail stew served with mashed potatoes.
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South African Oxtail

This slow-cooked South African oxtail stew is rich, tender, and full of flavor. Simmered with red wine and bell peppers, it makes a hearty and comforting meal.
Course Dinner, Lunch
Cuisine African, South African
Diet Gluten Free
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 7
Calories 628kcal
Author Kate Hahnel

Equipment

  • Potjie or heavy-based pot such as a Dutch oven.
  • Wooden spoon or cooking spoon.

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.
    Season oxtail
  • Heat oil in a large pot and brown the oxtail on all sides.
    Oxtail browning in a pot.
  • 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.
    Peppers and other vegetables cooking in a pot.
  • 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.
    Oxtail pieces seared and cooking with onions, garlic, and bell peppers.
  • 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.
    South African oxtail simmering in a pot with water and seasoning added.
  • Taste, and adjust the salt and pepper, drain off excess fat, then serve.

Notes

Refrigeration and Freezing
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.

Nutrition

Calories: 628kcal | Carbohydrates: 12g | Protein: 67g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 236mg | Sodium: 1000mg | Potassium: 267mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1339IU | Vitamin C: 51mg | Calcium: 71mg | Iron: 9mg