Slow roasted oxtail

September 13, 2012 (Last Updated: January 11, 2019)
Slow roasted oxtail

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


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