Oxtail Stew is one of the ultimate dishes to make at home

Oxtail is a rich and savoury dish to warm up the meat-lovers in the family. Cook it on a low heat over several hours for that fall-off-the-bone texture.

oxtail stew is one of the ultimate dishes to make at home - Oxtail Stew is one of the ultimate dishes to make at home

Oxtail stew is a wonderfully hearty dish to serve on a cold winter’s day.

It is also very bony and full of gelatin, and, each chunk or segment is an individual vertebra. This means that it contains lots of iron-rich marrow as well.

Pieces of oxtail are not generally very meaty as there is a high ratio of bone to meat. However, the rich, meaty flavour makes up for this.

As with most tough cuts, oxtail is best slow-cooked for several hours.

This cut of meat is so named as its comes from the tail of the animal, traditionally an ox, or steer. It is generally marbled with fat.

As oxtail tends to be fatty, cook the stew a day ahead so you can chill the dish overnight and scrape off the fat from the top the next day.

The ultimate Oxtail Stew

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Recipe by Irene Muller Course: DinnerCuisine: GlobalDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

5

hours 

Total time

5

hours 

15

minutes

Growing up this was always served and till this day it is a beloved meal in our household. Easy to make and a must try for any Oxtail lover.

Ingredients

  • About 1,25kg oxtail with the joints separated

  • 4 rashers of shoulder bacon, chopped

  • 4 onions, thinly sliced

  • 5 carrots, chopped

  • 1 packet packet button mushrooms, washed

  • 2 tablespoons chopped garlic

  • 4 bay leaves

  • 2 teaspoons dried thyme

  • 45 ml tomato puree

  • 2 teaspoons Ina Paarman’s Olive and Rosemary spice

  • 2 tablespoons mustard

  • 500 ml good red wine

  • salt and pepper

  • virgin olive oil

  • butter

  • flour to coat the pieces of meat to start

Method

  • Pat dry pieces of the oxtail with a paper towel. Sprinkle all over with salt and pepper and flour. Heat 1 tablespoon of olive oil on medium to medium-high heat in a heavy-based pot or Dutch oven.
  • Make sure to shake off all excess flour from the chunks of seasoned oxtail. Add a tablespoon of butter and sear the oxtails in a hot pan on all sides until golden brown. Work in batches and do not crowd the pan. Use tongs to remove browned meat to a plate and set the plate aside.
  • Sauté the onions, add in the bacon, stirring continuously, and then the carrots. Cook for a few minutes until the onions are translucent.
  • Add the oxtail pieces back to the pan. Add the wine mixed with all the spices and tomato puree. Add bay leaves, thyme and half a teaspoon of salt. Bring to simmering point then reduce heat to low. Cover and cook for 4-5 hours, or until the meat is fork-tender. The sauce will have a rich flavour and colour when done. About 20 minutes before serving, add the mushrooms and simmer until tender.
  • Serve hot with rice. 

Recipe Video

Notes

  • If you prefer to remove excess fat, set aside until cold and scrape off the fat. 

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