Indulge in the flavors of South Africa with this exquisite Oxtail Stew. Bursting with tender, succulent pieces of oxtail simmered to perfection in a rich, savory sauce, this dish is a true delight for the senses. The South African Oxtail Stew is a beloved traditional recipe that showcases the country’s rich culinary heritage. It embodies comfort, warmth, and a celebration of communal meals shared with loved ones.
As you simmer the oxtail in a fragrant blend of onions, carrots, and celery, the meat becomes melt-in-your-mouth tender, releasing its deep, meaty flavors into the surrounding sauce. The addition of red wine, along with aromatic bay leaves and thyme, infuses the stew with a delightful complexity that will have your taste buds dancing with delight.
Whether it’s a cozy family gathering or a special occasion, this Oxtail Stew is sure to impress. The long, slow cooking process allows the flavors to meld together, resulting in a dish that is rich, comforting, and soul-satisfying. Serve it alongside steamed rice, mashed potatoes, or crusty bread to soak up every last drop of the delectable sauce.
Transport yourself to the heart of South Africa and experience the joy of savoring a bowlful of this hearty and authentic Oxtail Stew. Prepare to be captivated by the flavors and traditions that make this dish a true culinary treasure.
Oxtail stew REcipe
- large pot
- Cutting board
- Wooden spoon
- measuring cups
- serving bowls
- vegetable oil
- tomato paste
- red wine
- bay leaf
- salt and pepper
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season the oxtail pieces with salt and pepper.
- Brown the oxtail in the hot oil until well-seared on all sides. Remove the oxtail from the pot and set aside
- .In the same pot, add the onions, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened and slightly browned. Stir in the tomato paste and cook for another minute.
- Return the oxtail to the pot and pour in the beef broth and red wine. Add the bay leaves and thyme sprigs. Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for about 3 to 4 hours, or until the oxtail is tender and the meat easily falls off the bone. Skim off any excess fat that rises to the surface during cooking.
- Taste and adjust the seasoning with salt and pepper as needed. Serve the oxtail stew hot, garnished with chopped fresh parsley.
- It pairs well with steamed rice, mashed potatoes, or crusty bread.