Oxtail Beef 1kg – Outstanding Quality

• Baked Cheesy Polenta Chips.
• Mashed Potatoes.
• Cheesy Garlic Dinner Rolls.
• Butternut Squash Risotto.
• Crusty French Bread.
• Buttered Noodles.
• Vermicelli Rice.
• Cornbread.

What is oxtail?

Oxtail is the meat from the tail of a cow.

It is cut into sections and perfect for slow cooking.

The unctuous meat falls off the bone and is similar to slow cooked short ribs but so much more delicious and full of flavour.

Ingredients needed – Oxtail Beef 1kg

This oxtail recipe is the way South Africans often cook this delicious cut of beef.

Jamaican oxtail (which is the more famous way of preparing oxtail) is cooked with Scotch Bonnet pepper, butter beans and allspice. Oxtail Beef 1kg

• Oxtails. 
• Extra-virgin olive oil.
• Onion.
• Celery.
• Carrots.
• Fresh garlic cloves. Garlic powder can also be used but I would still use fresh garlic.
• Herbs. Aromatic herbs like bay leaves, rosemary and fresh thyme all work well in braises and stews.
• Red wine. I used a Cabernet Sauvignon but any full-bodied red wine will work.
• Tomatoes. I used canned chopped tomatoes but tomato Passata or fresh chopped tomatoes will also be delicious.
• Beef broth/beef stock.
• Salt and black pepper.

How to cook oxtails

Oxtail is a tough cut of meat full of connective tissue that needs to be cooked low and slow in liquid to break down properly. You can do this on the stove, in the oven or in an Instant Pot.

1. Brown the oxtail: As with any stew, start by browning the meat well in a large, deep Dutch oven or pot set over medium-high heat.
2. This allows the meat to caramelize (Maillard Reaction), adding incredible depth to the stew. Once the meat is browned, remove from the pan and set aside.
3. You can also brown the meat in a large skillet but be sure to deglaze the pan and pour the reduced liquid into the stew to add all that rich flavor.
4. Make the stew: In the same pot, sauté the onion, celery and carrots until golden and just starting to soften. Stir in the garlic and herbs and sauté for another minute.
5. Pour in the red wine and deglaze the pan. Allow the wine to simmer and reduce for a few minutes then pour in the tomatoes.
6. Add the meat back into the pot and pour in the beef stock or broth.
7. Add just enough stock to cover.
8. Reserve the rest. Oxtail Beef 1kg
9. Generously season with salt and pepper then cover and allow to simmer slowly for 3 hours until the meat is tender and succulent..
10. Alternatively, place in the oven at 160ºC/320ºF. Check on the liquid level every 45 minutes and top up as necessary.
11. Finish the oxtail stew: Remove the lid for the last 30 minutes of cooking and allow the sauce to reduce and thicken slightly.
12. Serve: Serve with the sauce over a side dish of your choice.