Easy, delicious oxtail recipe for a hearty dinner

Posted by Olerato Ramafsi on 2 November 2022

Oxtail makes for an excellent stew. This dish is versatile since it’s included in different cuisines, and here’s an easy oxtail recipe we love.

Thanks to oxtail being very boney with little meat, it’s ideal for making stock, too and is widely known to make the best flavour for beef stock. 

Here’s an easy oxtail stew recipe to follow.

This recipe serves up to four people, but you can make changes to make the servings suit your appetite.

Ingredients:

  • 1.3 kg oxtails with separated joints
  • 2 cups (475 ml) stock (chicken or beef)
  • 2 cups (475 ml) of red wine
  • 3 whole cloves garlic, peel still on
  • 1 medium yellow onion, chopped
  • 2 carrots, cut into 2.5-cm segments, large pieces also cut lengthwise
  • 1 celery rib, chopped
  • 1 large carrot, chopped
  • 2 parsnips, cut into 2.5-cm segments, large pieces also cut lengthwise
  • 2 turnips or rutabagas, cut into 2.5-cm pieces
  • One bay leaf
  • Pinch of thyme
  • Parsley
  • Extra Virgin Olive Oil

Cooking Method:

  1. Dry the oxtails before seasoning them with salt and pepper. In a medium to medium-high oven, heat 1 tablespoon of olive oil. Working in batches to avoid crowding the pan, sear the oxtails on all sides in a hot pan until golden brown and then remove them.
  2. Back to the pan, add the chopped onion, carrot, and celery. Cook for a few minutes, or until the onions become translucent.
  3. Return the oxtails to the pan. Combine the whole garlic cloves, bay leaf, thyme and wine in a mixing bowl, which you will bring to a simmer. Turn the heat down, put a lid on and cook for 3 hours or until the meat is tender.
  4. Preheat the oven to 175°C one hour before the meat is done. Roast carrots, parsnips and turnips with olive oil and salt and pepper for 1 hour or until they are lightly browned and cooked through.
  5. Once the meat is tender, remove the oxtails from the pan. Use a fat separator or chill the cooking liquid for several hours to solidify the fat to make it easy enough to remove.
  6. Use a rubber spatula to press against the solid pieces in the cooking liquid to break them into smaller pieces and discard them.
  7. Return the oxtails to the pan, along with the roasted vegetables. Heat all the contents for 30 minutes on low heat. 

Before serving, sprinkle with chopped parsley.

Picture: Getaway Gallery

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