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Cooking with zanele oxtail recipe.

Oxtail refers to the tail of a steer or a cow. Despite the name, it does not come from an ox but rather from a mature cattle breed. Oxtail is known for its rich and gelatinous meat, which becomes tender and flavorful when cooked slowly.

Oxtail contains a good amount of connective tissue and marrow, which contribute to its unique texture and taste. When cooked properly, oxtail becomes succulent, tender, and imparts a deep, beefy flavor to dishes.

It is often used in stews, soups, and braised dishes, where the slow cooking process helps break down the tough connective tissue and render the meat tender and juicy. Oxtail is also commonly used to make oxtail soup, oxtail ragù, oxtail curry, and other hearty dishes.

Cooking with zanele oxtail recipe

Because of its flavor and texture, oxtail is considered a delicacy in many cuisines around the world. It is used in traditional dishes across various cultures, including British, Jamaican, Korean, Chinese, and African cuisines.
When purchasing oxtail, you can find it in pieces or as a whole tail. It is typically available at butcher shops, specialty meat markets, or in the meat section of some grocery stores. Due to its popularity, it may be advisable to check with your local supplier or store to ensure availability.
When cooking with oxtail, it is important to note that it requires a longer cooking time to achieve its desired tenderness. This is why slow cooking methods, such as braising or stewing, are commonly used to fully develop its rich flavors.
Overall, oxtail is a flavorful and versatile cut of meat that adds depth and complexity to various dishes, making it a popular choice for those who enjoy hearty and comforting meals.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Side Dish
Cuisine british


  • 2.5 to 3 pounds (1 to 1.5 kg) oxtail pieces- 2 tablespoons vegetable oil

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 1 can (14 ounces) diced tomatoes
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish (optional)


  • Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the oxtail pieces in batches and brown them on all sides. Remove the browned oxtail pieces from the pot and set them aside.
    2. In the same pot, add the chopped onion, minced garlic, carrots, and celery. Sauté for a few minutes until the vegetables begin to soften.
    3. Return the browned oxtail pieces to the pot. Add the bay leaves, thyme sprig, beef broth, red wine (if using), and diced tomatoes. Season with salt and pepper to taste.
    4. Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it gently simmer for about 3 to 4 hours, or until the oxtail is tender. Stir occasionally and add more broth or water if needed to maintain the desired consistency.
    5. Once the oxtail is tender and the meat is falling off the bone, remove the bay leaves and thyme sprig. Taste and adjust the seasoning if necessary.
    6. Serve the oxtail hot, either as a main dish or with a side of your choice. You can garnish with chopped fresh parsley if desired.



Oxtail is often served with rice, mashed potatoes, or crusty bread to soak up the flavorful sauce. You can also accompany it with steamed vegetables or a side salad for a well-rounded meal.
Please note that cooking times may vary depending on the size of the oxtail pieces and your desired level of tenderness. It's important to check the meat periodically during the cooking process and adjust the cooking time accordingly.
Enjoy your oxtail meal!


Serving: 50g
Keyword zanele oxtail recipe
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