Starting to cook can be a bit overwhelming, but I’m here to help you tackle a classic South African dish: Oxtail Stew.
This hearty meal, with tender meat and rich flavors, is a great way to dive into cooking.
I’ll guide you through each step, from choosing the right ingredients to simmering your stew to perfection.
You don’t need fancy cooking skills; just follow the simple instructions I’ll provide.
If you stick till the end of this, you’ll have a delicious oxtail stew that you can be proud of.
Let’s get started on this cooking adventure together and make a dish that’s sure to impress.
Understanding Oxtail Stew
Before we dive into the cooking process, let’s understand what makes oxtail stew so special.
- Oxtail: Once considered a byproduct, oxtail is the tail of a cow, cut into segments. It’s rich in collagen, which makes the stew thick and velvety.
- Cooking Method: Slow cooking is key to tenderizing the tough meat, allowing it to fall off the bone and absorb the flavours of the broth and seasonings.
Ingredients
Gathering the right ingredients is the first step to a successful oxtail stew.
Here’s what you’ll need:
For the Stew
- 1.5 kg oxtail, cut into segments
- 2 large onions, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 400g tin chopped tomatoes
- 2 litres beef stock
- 2 bay leaves
- A sprig of fresh thyme
- Salt and pepper to taste
- 2 tablespoons oil (for browning the meat)
Optional Additions
- 2 potatoes, peeled and cubed
- 1 cup of red wine (for deglazing the pan)
Equipment Needed
- Large, heavy-bottomed pot or Dutch oven
- Wooden spoon
- Chopping board and knife
- Measuring cups and spoons
Cooking Instructions
Preparing the Ingredients
- Clean the Oxtail: Rinse the oxtail segments under cold water and pat dry with paper towels.
- Chop Vegetables: Ensure the onions, carrots, and celery are chopped into uniform pieces to ensure even cooking.
Browning the Meat
- Heat the Pot: Place your pot on medium-high heat and add the oil.
- Brown the Oxtail: In batches, brown the oxtail on all sides. This step adds depth to the flavour.
- Set Aside: Once browned, remove the oxtail pieces and set them aside.
Building the Stew
- Sauté Vegetables: In the same pot, add onions, carrots, and celery. Cook until soft.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Deglaze: If using wine, add it now to lift the browned bits off the bottom of the pot.
- Return the Oxtail: Add the oxtail back into the pot along with the chopped tomatoes, beef stock, bay leaves, and thyme.
- Simmer: Bring to a boil, then reduce the heat, cover, and let it simmer. This can take 3-4 hours on a stovetop or in a slow cooker set on low for 8 hours.
Finishing Touches
- Add Potatoes: If using, add the cubed potatoes in the last hour of cooking.
- Season: Taste and adjust the seasoning with salt and pepper.
- Serve: The stew is ready when the meat is tender and falls off the bone easily.
Serving Suggestions
Oxtail stew is traditionally served with rice, mashed potatoes, or a side of crusty bread to soak up the delicious sauce. For a truly South African experience, try serving it with pap (maize porridge).
Tips for Success
- Patience is Key: The longer you allow the stew to simmer, the more tender the meat will become.
- Skim the Fat: For a healthier option, let the stew cool and skim off the fat that rises to the top.
- Fresh Herbs: Using fresh herbs like thyme and bay leaves can significantly enhance the flavour of your stew.
We hope this guide has provided you with a clear understanding of how to make a traditional South African oxtail stew.
Whether you’re a novice in the kitchen or looking to expand your culinary skills, this recipe is sure to impress.
We’d love to hear about your experience and any personal touches you added to the recipe!