Preparation: +-30 minutes
Cooking: 4 hours
Ready in: 4.5 hours
Variations: Substitute oxtail with beef shin on the bone or brisket
Tips: Start making the mashed potatoes about 30 minutes before the Oxtail is ready.
3kg oxtail pieces
1 cup all-purpose flour
3 leeks, trimmed and sliced
3 celery stalks, sliced
2 carrots, sliced
4 cloves garlic, crushed
1 rosemary sprig
3 thyme sprigs
2 bay leaves
2 cups beef stock
2 400g tinned tomatoes
1 Tbsp balsamic vinegar
Water to cover the meat
1. Pre-heat the oven to 150°C/300°F.
2. Start by adding the oxtail to a large pot and filling it with enough water to cover the pieces. On the stovetop, bring the pot of water to a boil and continue boiling for 15 minutes.
3. Meanwhile, trim and slice the leeks, celery and carrots and prepare potatoes if you are making mash to accompany the stew.
4. Drain the pot of boiling water, rinse the fat off the oxtail and pat each piece dry with paper towel.
5. Spread the flour on a plate and evenly dust the oxtails in flour, shaking off the excess.
6. Heat a few tablespoons of olive oil in the large pot over a medium-high heat. Working in batches, add a few pieces of oxtail at a time and fry until browned on both sides. Remove the beef and set aside.
7. Place the leeks, celery and carrots into a large ovenproof pot or casserole dish over a medium-high heat with a few tablespoons of olive oil and cook until softened.
8. Add the remaining ingredients, including the beef. Stir to combine and bring to the boil.
9. Top up the pot with enough water to cover the meat and use a tight-fitting lid. Transfer it to the oven and cook for 4 hours.
10. Spoon this rich oxtail stew over a serving of fluffy mashed potatoes and don’t forget a bowl for the bones.
Recipe developed and styled for Karan Beef’s Beef Easy app.
Photographed by James Strack.
Food stylist Johannesburg, South Africa.