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
- 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