close

Hearty oxtail stew

Mpho Tshukudu and Anna Trapido’s book “Eat Ting” (Quivertree), offers delicious recipes based on traditional southern African food, and modern versions of time-honoured favourites. From gluten-free sorghum flapjacks to salads featuring low-GI, ancient grains, the book showcases great tasting South African superfoods from your childhood.
Mpho Tshukudu is a registered dietician and she holds a BSC Dietetics and a postgraduate diploma in hospital dietetics from the University of KwaZulu Natal.
Anna Trapido is a food anthropologist who has an MA from Cambridge University and a PHD from the University of the Witwatersrand.
Be inspired to recreate a modernised tshidzima with oven roasted tomatoes? Or an updated inhloko with spiced pumpkin salad? Perhaps this hearty oxtail recipe to wow your family and friends for your next Sunday lunch.

Ingredients

*Serves 10-12
1kg oxtail
1tbsp olive oil
170g bacon, cubed
1 carrot, peeled and diced
1 onion, peeled and died
1 tbsp tomato paste
2 cloves garlic, crushed
1 stick cinnamon
Salt and pepper
1 cup red wine (May be replaced with red grape juice)
2 cups stout beer (Guinness/ Castle Milk Stout)
3 cups beef stock
Small handfuls soutslaai leaves (optional)

Method

*Preheat the oven to 160 degrees. In a large ovenproof pot, brown the oxtail pieces in olive oil. Remove oxtail and set aside.
*In a separate small pot, blanch the bacon and simmer for 5minutes. Drain and discard liquid.
*Fry bacon in the oxtail oil. When its crisp, add carrot and onion and fry until soft.
*Add tomato paste and cook until lightly caramelised.
*Add garlic and cinnamon. Season to taste.
*Return oxtail to the pot, add wine, stout and stock, and cook in the oven for at least 5 hours.
*Skim fat if necessary.
*Serve oxtail garnished with crunchy soutslaai leaves, if available.
Alternatively, you may replace soutslaai with anything a bit crunchy or tart such as spekboom, which grows nationwide. Celery or fennel may also be used as substitutes.

Looking for more recipes? Follow up this savoury recipe with a sweet tea time biscuit treat.

Credits
Recipe: Mpho Tshukudu and Anna Trapido.
Images: Craig Fraser • Quivertree Publications.

INSTAGRAM FEED