Description:
A rich, slow-cooked African classic. Oxtail pieces simmer for hours with onions, carrots, tomatoes, and aromatic spices until the meat is fall-off-the-bone tender. The gravy is thick, hearty, and perfect for soaking up with pap, rice, or dumplings.
Ingredients (Serves 6):
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1.5 – 2 kg oxtail, cut into sections
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2 tbsp sunflower or canola oil
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2 large onions, chopped
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3 cloves garlic, minced
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2 carrots, sliced into rounds
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2 medium tomatoes, grated or chopped
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2 tbsp tomato paste
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1 tsp paprika
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1 tsp curry powder
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2 bay leaves
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1 tsp dried thyme
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1 tsp black pepper
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1 tsp salt (adjust to taste)
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3 cups beef stock (or water with 2 stock cubes)
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1 tbsp Worcestershire sauce (optional, for richness)
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1 fresh chili, whole (optional, for gentle heat)
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Fresh parsley or coriander (for garnish)
Tools Needed:
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Large heavy-bottomed pot or Dutch oven (cast iron preferred)
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Wooden spoon
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Sharp knife & chopping board
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Measuring spoons/cups
Process:
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Brown the Oxtail: Heat oil in the pot. Add oxtail pieces and sear on all sides until golden brown. Remove and set aside.
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Build the Flavour Base: In the same pot, sauté onions and garlic until fragrant. Add carrots and cook for 2 minutes. Stir in tomatoes, tomato paste, paprika, curry powder, thyme, and bay leaves. Cook down for 5 minutes.
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Simmer the Stew: Return oxtail to the pot. Pour in beef stock and Worcestershire sauce. Add chili (if using). Stir, cover, and reduce heat to low.
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Slow Cook: Simmer gently for 3–4 hours, stirring occasionally, until the oxtail is tender and meat begins to fall off the bone. Add extra stock/water if stew thickens too much.
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Finish & Serve: Taste, adjust seasoning, and garnish with fresh parsley.
Serving Suggestions:
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Pap (sadza) or samp for a traditional African pairing
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Steamed rice or mashed potatoes for soaking up the gravy
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Crusty bread or dumplings on the side
Storage Info:
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Refrigerator: Store in airtight containers for up to 4 days. Flavour deepens overnight.
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Freezer: Can be frozen for up to 3 months. Thaw fully and reheat slowly on the stove.
