South African Oxtail Stew is the kind of meal that feeds the soul. Slow-cooked until the meat falls off the bone, this traditional dish is rich, savory, and deeply satisfying — perfect for a cozy night in or a hearty Sunday lunch.
Why You’ll Love This Oxtail Stew
- Authentic South African flavor
- Tender, fall-apart oxtail
- Slow-cooked for maximum taste
- Ideal for make-ahead meals
- Easy to customize with pantry ingredients
Ingredients You’ll Need
- 1.5 kg oxtail, cut into pieces
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 can (400g) chopped tomatoes
- 1 cup red wine (or beef stock)
- 2–3 cups beef stock
- 2 bay leaves
- 1 tsp dried thyme or fresh sprigs
- Salt and pepper, to taste
- 2 tbsp flour (for coating meat)
- 2 tbsp oil (for browning)
Step-by-Step: How to Make South African Oxtail Stew
1. Brown the Meat
Coat oxtail in flour and sear in hot oil until browned on all sides. Remove and set aside.
2. Build the Flavor Base
Sauté onion, garlic, carrots, and celery in the same pot. Add tomato paste and stir.
3. Deglaze and Combine
Pour in red wine to deglaze, then add chopped tomatoes, herbs, salt, and pepper.
4. Simmer Low and Slow
Return oxtail to the pot and pour in beef stock to cover the meat. Simmer on low for 3–4 hours, until meat is tender.
5. Serve and Enjoy
Let the stew rest 10–15 minutes before serving. Garnish with fresh parsley if desired.
What to Serve With Oxtail Stew
This rich stew pairs beautifully with:
- Pap (maize porridge) – a South African staple
- Mashed potatoes – to soak up the gravy
- Samp and beans (Umngqusho) – for a Xhosa-style side
- Steamed bread (Dombolo) – soft and fluffy, perfect for dipping
Expert Tips for the Best Oxtail Stew
- Prep ahead: Make it the night before — flavors deepen overnight.
- Remove excess fat: Chill and skim off fat before reheating for a lighter stew.
- Make it thicker: Simmer uncovered at the end or add a cornstarch slurry.
- No red wine? Use extra beef stock with a splash of balsamic vinegar for depth.
Storage & Reheating
- Fridge: Store in airtight container for up to 3 days.
- Freezer: Freeze for up to 3 months.
- Reheat: Gently on the stove or microwave until warmed through.
Final Thoughts
South African Oxtail Stew is more than just food — it’s a celebration of tradition, comfort, and home-cooked goodness. Whether you’re serving it at a family gathering or as a treat for yourself, this stew brings people together.
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