Oxtail Stew

Oxtail stew is a dish that has been passed down through the centuries and many nations claim it to be the recipe of their people. Even though the exact origin of oxtail stew is uncertain, one thing is for sure; it’s an honest, hearty dish that brings comfort to all those whom feast on it.

Oxtail Stew

Recipe

Preparation: +-30 minutes

Cooking: 4 hours

Ready in: 4.5 hours

Variations: Substitute oxtail with beef shin on the bone or brisket

Servings: 6 to 8

Tips: Start making the mashed potatoes about 30 minutes before the Oxtail is ready.

INGREDIENTS 

3kg oxtail pieces

1 cup all-purpose flour

Olive oil

3 leeks, trimmed and sliced

3 celery stalks, sliced

2 carrots, sliced

4 cloves garlic, crushed

1 rosemary sprig

3 thyme sprigs

2 bay leaves

2 cups beef stock

2 400g tinned tomatoes

1 Tbsp balsamic vinegar

Water to cover the meat

METHOD

1. Pre-heat the oven to 170°C/325°F.

2. Start by generously drizzling olive oil over the oxtail and seasoning well with salt and pepper.

3. Heat a large oven-proof casserole dish/pot over a medium-high heat, working in batches, add a few pieces of oxtail at a time and fry until browned on both sides. Remove the beef and set aside.

4. Trim and slice the leeks, celery and carrots and prepare potatoes if you are making mash to accompany the stew.

5. Add the leeks, celery and carrots to the pot, saute over a medium-high heat with a few tablespoons of olive oil and cook until softened.

6. Stir in the remaining ingredients, return the beef to the pot and bring to the boil. 

7. Top up the pot with enough water to cover the meat and use a tight-fitting lid. Transfer it to the oven and cook for 4 hours.

8. Spoon this rich oxtail stew over a serving of fluffy mashed potatoes and don’t forget a bowl for the bones.

Recipe development and styling by Joburg based food stylist Bianca Delides.

Food photography by Hendrik Steytler.