How to Make the South African Oxtail Stew

Oxtail, which comes from cattle, is a flavorful but bony cut of meat that requires a long cooking period to make the tough meat tender. Stewing the meat achieves this tenderness and the heat and comforting flavors make this stew ideal for cold winter days. Pair this savory stew with some fresh-baked crusty bread for dipping. This South African oxtail stew recipe serves 4 to 6 people.

Things You'll Need

• 1/4 cup peanut oil
• 4 lbs. oxtail pieces
• 1 tbsp. bacon drippings (from about 4 strips of bacon)
• 2 medium yellow onions, finely chopped
• 1 lb. Yukon Gold boiling potatoes, diced
• 1 qt. beef stock
• 2 cups dry red wine
• 15 sprigs fresh thyme
• 5 sprigs fresh parsley
• 5 sprigs fresh savory
• 1 bay leaf
• 2 cloves garlic
• Zest of one orange, cut into one long spiral
• 1 sweet onion, peeled
• 2 tbsp. garlic, crushed
• 1 tbsp. tomato paste
• 1/2 cup pitted olives, chopped
• 1 lb. twisty egg noodles
• 1 lb. frozen vegetable medley (carrots, peas, green beans and corn)
• Cheesecloth
• Kitchen twine

Instructions

1. Rinse the oxtail pieces. Put thyme, parsley, bay leaf, cloves and savory into the middle of a piece of cheesecloth. Wrap and tie with kitchen twine.

2. In a slow cooker (at least 5 qt. capacity), place the cheesecloth bag, olive, orange zest, garlic, whole onion and tomato paste. Cover with red wine and beef broth.

3. In a heavy skillet or wok over medium-high heat, add the peanut oil and wait a few seconds for it to smoke.

   Add oxtail to the oil and rapidly sear the pieces. Be careful of the hot splattering oil. Transfer the oxtail into the slow cooker after searing.

4. Add the bacon drippings to the skillet. Place the chopped onions and diced potatoes in the skillet and stir often. Turn heat down to medium continue to cook until everything is browned.

   Remove the potatoes and onions and place them in the slow cooker. Do not stir to mix.

5. Reduce heat to low and let simmer; covered, for 5 to 6 hours. Stir the stew every hour or so.

6. Prepare the noodles and vegetables just before the stew is done.

   Discard the cheesecloth then remove the slow cooker from heat. Serve oxtail stew over egg noodles and vegetables.

Resources

• The Guardian: The Twist in the Tail
• Cook Sister!: Twice-cooked Oxtail Stew