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.


*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)


*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.

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