Oxtail Stew Recipe

Just like your mum made it. I tried making this for the first time and it was a roaring success. Oxtail is packed with some good stuff: high protein; calcium; iron; collagen (great for skin and hair) and Vitamin B12. Beside that, it’s got a rich flavour.

To make this you’ll need time on your hands. Like 4 to 5 hours, but it’s so worth it.




  • 1.25kg Oxtail
  • 3 Medium sized carrots
  • 3 Medium sized turnips
  • 1 large onion
  • 3 Sticks of celery
  • 2 Cups brown rice
  • 1 Tbs garlic
  • A dash of thyme
  • 3 Bay leaves
  • Salt and pepper
  • 2 Tbs olive oil
  • 3 cubes of beef stock in 2 cups water boiling water and 2 cups of red wine OR 2 red wine stock cubes and 4 cups of boiling water



  • Brown the meat in  1 Tbs olive oil in a pot on a high heat
  • Season with salt and pepper
  • Add the bay leaves, thyme and garlic
  • Add your stock with water/ whatever combo you went with in the ingredients
  • Lower the heat to a simmer and leave for what feels like ages (this can take about 4 – 5 hours depending on how tender you want your meat… in fact you might want to switch on a movie… or two!)
  • Check on the meat and stir every hour or so making sure that the meat stays in the liquid stock, don’t let it all disappear
  • In the last hour stir fry the veggies together in 1 Tbs olive oil in a pan
  • Throw the stir fry veg into the pot
  • Stir
  • Simmer for 30 minutes
  • Boil the brown rice for 30 minutes and then put through a sieve

Dish up! Lekker eet!


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