I have been making this oxtail recipe for years, and it never fails to impress my family and friends. The dish originates from South Africa, where oxtails are a staple ingredient.
The slow-cooked meat is tender and falls off the bone, with a rich flavor that’s both savory and slightly sweet. I love serving it with a side of rice or bread to soak up the delicious sauce.
The key to this recipe is cooking the oxtails low and slow, allowing the meat to absorb all the flavors of the spices and herbs. It’s a technique that requires patience, but trust me, it’s worth it.
My kids always ask for seconds, and my husband requests it for special occasions. This recipe is perfect for a weeknight dinner or a holiday gathering.
Not only is it delicious, but it’s also relatively healthy, as the long cooking time breaks down the connective tissue in the meat, making it easy to digest. I like to serve it with a side of steamed vegetables or a simple green salad to balance out the meal.
The aroma that fills my kitchen while this dish is cooking is amazing, and everyone in the household looks forward to dinner time.
South African Oxtail Stew
4.8 from 1959 votes
A hearty, slow-cooked stew featuring tender oxtail simmered in a rich, aromatic gravy. This classic South African dish is infused with bold spices and vegetables, perfect for a comforting meal.
1Season the oxtail pieces generously with salt and black pepper.
2Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat until shimmering.
3Brown the oxtail in batches, turning occasionally, until all sides are deeply browned, about 8 minutes per batch.
4Transfer the browned oxtail to a plate and set aside.
5Reduce the heat to medium and add the chopped onions to the pot.
6Cook, stirring frequently, until the onions are softened and translucent, about 5 minutes.
7Add the minced garlic, diced carrots, and diced celery, and cook for another 3 minutes until the vegetables begin to soften.
8Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
9Pour in the beef stock and red wine (if using), scraping the bottom of the pot with a wooden spoon to release any browned bits.
10Add the bay leaves, dried thyme, and ground allspice, then return the oxtail to the pot.
11Bring the liquid to a gentle boil, then reduce the heat to low.
12Cover the pot and let the stew simmer gently for 2. 5 to 3 hours, stirring occasionally, until the oxtail is fork-tender and the meat is falling off the bone.
13The liquid should reduce slightly and become a rich, thick gravy.
14In a small bowl, mix the flour and butter together to form a paste.
15Uncover the pot and bring the stew to a low simmer.
16Whisk in the flour-butter paste a little at a time, stirring constantly, until the gravy thickens to your desired consistency, about 2 minutes.
17Remove the bay leaves and adjust seasoning with salt and pepper before serving.
For a deeper flavor, marinate the oxtail in red wine and spices overnight. Serve over creamy polenta, mashed potatoes, or steamed rice to soak up the rich gravy.
Watch Video Of How South African Oxtail Stew Works
This South African oxtail recipe is always a good idea for any occasion because it feels both special and comforting at the same time. It works perfectly for family gatherings, where everyone can gather around the table and enjoy the rich, tender meat together.
I love that I can make it ahead of time and just reheat it when guests arrive, which takes the stress out of hosting. For storing leftovers, let the stew cool completely and keep it in a sealed container in the refrigerator for up to four days.
To reheat, warm it slowly on the stovetop over low heat, adding a splash of beef broth or water if the sauce has thickened too much. You can also reheat individual portions in the microwave.
This dish also freezes beautifully, so I often make a double batch and save half for a busy weeknight. Serve it over creamy mashed potatoes or with crusty bread to soak up every last bit of that incredible sauce.
❓ Frequently Asked Questions About South African Oxtail Stew
1. Can I make this oxtail recipe in a slow cooker or Instant Pot?
Yes, you can adapt this recipe for a slow cooker or Instant Pot. For a slow cooker, brown the oxtail on the stovetop first, then transfer everything to the slow cooker and cook on low for 8 to 10 hours. For an Instant Pot, use the saute function to brown the meat, then pressure cook on high for about 45 to 50 minutes with a natural release.
2. What is the best cut of oxtail to use for this recipe?
Look for oxtail pieces that are meaty and have a good amount of fat and connective tissue. The pieces are usually cut into segments about 2 to 3 inches thick. You can ask your butcher to cut them for you if they are not pre cut. The more marrow and collagen, the richer your sauce will be.
3. Can I freeze leftover oxtail stew?
Absolutely, this stew freezes very well. Let it cool completely, then transfer it to an airtight container or freezer bag. It will keep for up to three months. When you are ready to eat it, thaw it overnight in the refrigerator and reheat it gently on the stovetop or in the microwave.
4. What are the best side dishes to serve with South African oxtail?
Traditional sides include creamy mashed potatoes, steamed rice, or soft polenta to soak up the rich sauce. You can also serve it with crusty bread or a simple green salad for a lighter option. In South Africa, it is often paired with samp and beans or a side of braised cabbage.
5. How do I prevent the oxtail from being too greasy?
Oxtail can be fatty, but you can reduce the grease easily. After browning the meat and sauteing the vegetables, you can pour off any excess fat before adding the liquid. Also, after the stew is cooked, let it sit for a few minutes and skim the fat from the surface with a spoon. Refrigerating it overnight makes this even easier, as the fat solidifies on top.
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