Slow-Braised Oxtail Stew

Oxtail browned hard in Wilson's Extra Virgin OliveOil, then slow-braised with vegetables, tomato and stock until the meat fallsoff the bone. A rich, spoon-and-fork Sunday stew. 

Print Recipe Pin Recipe

Prep Time 25

Cook Time 3 30

Total Time 3 55

Servings: 6

Course: Main Course

Cuisine: South African

Ingredients Method Notes

Ingredients

2 kg oxtail cut into pieces and trimmed of excess fat
Salt and black pepper
3 tbsp cake flour
60 ml ¼ cup Wilson's Extra Virgin Olive Oil, divided
2 onions chopped
3 carrots peeled and chopped
3 celery stalks chopped
4 garlic cloves crushed
2 tbsp tomato paste
1 x 400 g tin chopped tomatoes
500 ml beef stock
250 ml red wine optional, or extra stock
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 tbsp Worcestershire sauce
Chopped parsley to serve

Method

1 Season the oxtail generously with salt and pepper, then dust in the flour, shaking off any excess.
2 Heat half the Wilson's Extra Virgin Olive Oil in a large heavy-based pot over medium-high heat. Brown the oxtail in batches, 3-4 minutes per side, until deep golden. Set aside.
3 Add the remaining oil to the pot. Add the onions, carrots and celery, and cook for 8-10 minutes until softened.
4 Stir in the garlic and cook for 1 minute, then add the tomato paste and cook for a further 2 minutes.
5 Return the oxtail to the pot. Add the chopped tomatoes, stock, wine, thyme, rosemary and bay leaves.
6 Bring to the boil, then reduce to the lowest simmer. Cover and cook for 3-3.5 hours (or in the oven at 160°C), stirring occasionally, until the meat is falling off the bone.
7 Skim off any excess fat, then stir in the Worcestershire sauce. Season to taste.
8 Remove the bay leaves and herb stems before serving. Scatter with chopped parsley.

Notes

Better the next day — cool completely before refrigerating and lift off the set fat before reheating. Freezes well for up to 3 months. Serve over mash, pap or samp.