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 flavor.
Ingredients needed
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.
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.
What to serve with braised oxtail?
Oxtail (as most stew recipes) is great served with mashed potatoes, polenta or rice to soak up all the delicious gravy. Feel free to add a side dish of vegetables like broccolini, green beans or Brussels sprouts.
Stew recipes
