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Slow-Cooked Oxtail

Stevie G
Indulge in our Slow-Cooked Oxtail recipe. Perfectly tender and rich in flavor, this dish is the epitome of a hearty and satisfying meal.
2 from 1 vote
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main meal
Cuisine South African
Servings 8
Calories 673 kcal

Ingredients
  

  • 2 kg oxtail
  • 2 tsp vegetable oil
  • 4 cups beef stock
  • 1 cup red wine
  • 1 large onion chopped
  • 5 garlic cloves finely chopped
  • 1 410g can chopped tomatoes
  • 2 stalks celery finely chopped
  • 2 sprigs rosemary
  • 2 bay leaves
  • 2 carrots peeled and finely chopped
  • 2 potatoes diced
  • salt and pepper to taste

Instructions
 

  • Use oil to brown the oxtail in a heated pot. Remove.
  • Add onion, garlic and carrots to the pot. Cook for 3 minutes.
  • Add herbs and saute for another minute.
  • Add red wine and cook to reduce somewhat.
  • Put oxtail back into the pot and add tomatoes.
  • Add salt and pepper to taste. Pour beef stock over.
  • Bring to a boil and then simmer slowly for 3 hours. Check regularly and add water if needed.
  • Add potatoes after two hours of cooking.
  • Remove the lid for last 45 minutes to allow sauce to reduce and thicken.

Nutrition

Calories: 673kcalCarbohydrates: 6gProtein: 80gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 275mgSodium: 736mgPotassium: 339mgFiber: 1gSugar: 2gVitamin A: 2555IUVitamin C: 3mgCalcium: 74mgIron: 10mg
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