Name: Slow roasted oxtail
Yield: 4 – 6
Ingredients: 45ml (3 tbsp) olive oil; 600g oxtail; salt and freshly ground black pepper, to taste; 50g (½ cup) cake flour; 3 bay leaves; 100ml whisky; 1 red onion, sliced; 2 garlic cloves, sliced; 5ml (1 tsp) fresh thyme leaves; 1L (4 cups) beef stock

With this slow roasted oxtail recipe, we prove that oxtail doesn’t always have to be made into a casserole or stew. Try this delicious twist on an old favourite.

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Slow roasted oxtail

Serves: 4 – 6

Cooking Time: 3 hrs 30 mins

Ingredients

45ml (3 tbsp) olive oil
600g oxtail
salt and freshly ground black pepper, to taste
50g (½ cup) cake flour
3 bay leaves
100ml whisky
1 red onion, sliced
2 garlic cloves, sliced
5ml (1 tsp) fresh thyme leaves
1L (4 cups) beef stock

Instructions

Preheat the oven to 180°C.

Heat the olive oil in a large non-stick frying pan. Season the oxtail, dust with the flour and fry in batches until well browned. Remove from the pan and place in a large baking dish.

Add the bay leaves, whisky, onion, garlic, thyme and beef stock to the baking dish. Season.

Cover with foil, lower the heat to 160°C and bake until the oxtail is tender and the sauce thick and rich, about 2 hours.

Serve with stiff mielie pap, mash, couscous or plenty of crusty bread and the roasted parsnips.