Melt-in-your mouth Oxtail Stew

Succulent Oxtail Stew, so tender that the meat simply falls off the bone

In winter, there is nothing better than a well prepared stew, especially oxtail.  The secret being the amount of time it takes to cook.  It’s so simple the recipe, however the critical ingredient is patience & time!

image of oxtail stew

Succulent Tender Oxtail Stew


  • 1 onion (chopped)
  • 3 cloves garlic (finely chopped)
  • 1,3kg oxtail
  • 1 bottle red wine (750ml) NOT pinotage, which has a tendency to turn sour when cooked
  • 1 litre beef stock (can use vegetable stock)
  • 5ml salt
  • 1 tbsp coconut oil
  • optional extras: carrots, leeks, and any other vegetables you would like to add, depending on how quick they take to cook, you can add them in the last 1-2 hours of the cooking process.

How to make?

  • In a large pot, melt the coconut oil, and brown the meat on all sides.
  • Once done, add all the other ingredients, and get to a simmer, once on simmer, place on the lowest heat on the stove, and leave for 4-5 hours and let it cook slowly, if necessary, you can top up with a bit of water.

    image of oxtail stew at initial prep stage

    Oxtail ready to simmer

  • At the last stages, add any vegetables if required.
  • Best served with cauli-rice or cauli-wraps.

1 thought on “Melt-in-your mouth Oxtail Stew

  1. Pingback: Melt-in-your mouth Oxtail Stew | It's not just words

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