This hearty South African oxtail stew, served with a rich gravy and creamy mashed potatoes, is a soul-warming dish perfect for family gatherings. Slow-cooked to tender perfection, it’s a nod to tradition with deep, comforting flavours.
Ingredients
For the Oxtail Stew and Gravy
- 5 kg oxtail, trimmed of excess fat
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 2 tbsp tomato purée
- 250 ml red wine (optional, or substitute with beef stock)
- 5 litres beef stock
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 tbsp Worcestershire sauce
- 2 medium potatoes, peeled and cubed (for thickening gravy)
- Salt and black pepper to taste
- 2 tbsp plain flour (for dredging)
- Fresh parsley, chopped (for garnish)
For the Creamy Mashed Potatoes
- 1 kg potatoes (floury variety like Maris Piper or King Edward), peeled and cubed
- 100 g butter
- 125 ml warm milk
- 60 ml double cream (optional for extra richness)
- Salt and white pepper to taste
Instructions
Oxtail Stew and Gravy
- Prepare the Oxtail: Pat the oxtail pieces dry with kitchen paper. Season generously with salt and black pepper, then lightly dredge in plain flour, shaking off excess.
- Brown the Oxtail: Heat vegetable oil in a large, heavy-bottomed pot or casserole dish over medium-high heat. Brown the oxtail pieces in batches, about 3–4 minutes per side, until golden and caramelised. Set aside.
- Sauté the Aromatics: In the same pot, add the onion, carrots, and celery. Cook for 5–7 minutes until softened and golden. Add garlic and cook for another minute until fragrant.
- Build the Flavour: Stir in tomato purée and cook for 2 minutes. Deglaze with red wine (if using), scraping up the browned bits from the pot. Let the wine reduce by half, about 3 minutes.
- Simmer the Stew: Return the oxtail to the pot. Add beef stock, bay leaves, thyme, smoked paprika, Worcestershire sauce, and cubed potatoes. Bring to a gentle boil, then reduce to a low simmer. Cover and cook for 3–4 hours, stirring occasionally, until the meat is tender and falling off the bone.
- Thicken the Gravy: The potatoes will break down to naturally thicken the gravy. For a thicker consistency, remove a cup of the liquid, mix with 1 tbsp plain flour to make a slurry, and stir back into the pot. Simmer uncovered for 10 minutes to thicken.
- Final Touches: Taste and adjust seasoning with salt and pepper. Remove bay leaves. Skim excess fat from the surface if needed.
Creamy Mashed Potatoes
- Cook the Potatoes: Place potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes until fork-tender. Drain well.
- Mash and Season: Return potatoes to the pot over low heat to evaporate excess moisture. Add butter, warm milk, and double cream (if using). Mash until smooth and creamy. Season with salt and white pepper to taste. For extra silkiness, pass through a potato ricer.
Serving
Spoon a generous portion of creamy mashed potatoes onto a plate. Ladle the oxtail stew over the mash, ensuring plenty of rich gravy coats the dish. Garnish with fresh parsley. Serve with a side of steamed green beans or a simple green salad for balance.
Tips
- Make Ahead: Oxtail tastes even better the next day as flavours meld. Prepare the stew a day in advance and reheat gently.
- Slow Cooker Option: After browning the oxtail and sautéing aromatics, transfer everything to a slow cooker and cook on low for 8 hours.
- Wine Pairing: A South African Pinotage or Shiraz complements the rich flavours beautifully.
Notes
This recipe draws inspiration from classic South African home cooking, where oxtail is a beloved dish for its affordability and depth of flavour. The slow cooking process and simple ingredients transform into something truly special, perfect for sharing with loved ones.
Compiled by Warren Hawkins
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