• A comforting winter dinner like no other. We cannot get enough of this oxtail in red wine with naartjies. Stoke the fire, enjoy a glass of wine and celebrate good times with your loved ones over a delicious oxtail.

    Oxtail in red wine with naartjies

    Serves: 4
    Cooking Time: 7 hours plus overnight for marinating


    • 1,5kg oxtail
    • 750ml (1 bottle) red wine
    • 500ml (2 cups) freshly squeezed orange juice
    • 500ml (2 cups) good-quality beef stock
    • 4 bay leaves
    • 300g baby potatoes, peeled
    • 300g pearl onions, peeled
    • 300g baby carrots
    • zest of 4 oranges
    • 4 naartjies, segmented
    • handful fresh flat-leaf parsley



    The day before you plan to eat the oxtail, place it in a pot with the wine, orange juice, stock and bay leaves and simmer for about 5 hours with the lid on. Remove from the heat and allow the stew to cool completely, then refrigerate overnight in the liquid so that the meat can marinate further.


    The next day, about 2 hours before you plan to eat, add the potatoes to the stew and cook for 40 minutes. Add the onions and cook for a further 20 minutes. Add the carrots and orange zest and continue to cook until the carrots are just soft, about 20 minutes.


    Just before serving, fold in the naartjies and parsley. Serve with mielie pap or rice.


    TO DRINK: Rijk's Reserve Pinotage 2007