• 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.

    Slow roasted oxtail

    Serves: 4 – 6
    Cooking Time: 3 hrs 30 mins


    • 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



    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.


    TO DRINK: With slow roasted meat you can’t go wrong with a classic red, especially a well-rounded Bordeaux blend