Slow-Cooked Oxtail Stew
Ingredients
- 5 kg oxtail pieces, trimmed of excess fat
- 2 tablespoons oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 1 can chopped tomatoes (400g)
- 2 cups beef stock
- 1 cup red wine (optional, replace with more stock if preferred)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons flour (optional, for thickening)
- Fresh parsley for garnish
Method
- Brown the Oxtail:
In a large, heavy-based pot, heat the oil. Brown the oxtail pieces on all sides. Remove and set aside.
2. Sauté the Veggies:
In the same pot, sauté the onions, garlic, carrots, and celery until softened (about 5–7 minutes).
3. Build the Flavour:
Stir in tomato paste, paprika, thyme, and Worcestershire sauce. Cook for 2 minutes. Add flour here if you want a thicker stew.
4. Add Liquids & Oxtail:
Return oxtail to the pot. Pour in beef stock, tomatoes, and wine. Add bay leaves. Stir well and bring to a boil.
5. Slow Cook:
Reduce to a low simmer, cover, and cook for 3–4 hours, or until the meat is tender and falling off the bone. Stir occasionally and top up with water or stock if needed.
6. Season & Serve:
Season with salt and pepper to taste. Remove bay leaves, garnish with fresh parsley, and serve hot with creamy pap, mashed potatoes, rice, or dumplings
