Slow-cooked Oxtail with Cabernet Sauvignon

Serves: 4 - 6 | Prep Time: 20 minutes | Cook Time: 3 - 3.5 hours

Ingredients

• 1.5-2 kg oxtail pieces
• Salt & black pepper (to season)
• 2-3 tbsp flour (for dusting)
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups beef stock
• 1 cup red wine (optional but highly recommended)
• 1 can (400g) chopped tomatoes
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tbsp Worcestershire sauce
• 1 tsp sugar (optional, balances acidity)

Instructions

1. Prep the oxtail: Season the oxtail generously with salt and pepper, then lightly coat in flour. Shake off excess.

2. Brown for flavour: Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the oxtail pieces in batches until deeply golden on all sides. Remove and set aside. Don’t rush this step — this is where all the flavour starts.

3. Build your base In the same pot, add onion, carrots, and celery. Cook for 5 to 7 minutes until softened. Add garlic and cook for another minute. Stir in the tomato paste and cook for 2 minutes to deepen the flavour.

4. Deglaze Pour in the red wine and scrape up all the browned bits from the bottom of the pot. Let it simmer for 3 to 5 minutes to reduce slightly.

5. Slow cook magic Add back the oxtail along with the beef stock, chopped tomatoes, bay leaves, thyme, paprika, Worcestershire sauce, and sugar (if using). Bring to a gentle simmer.

6. Cook low & slow Cover and cook on low heat for 3 to 3.5 hours, stirring occasionally. You’ll know it’s ready when the meat is super tender, falling off the bone, and the sauce is rich and thick.

7. Final touch Taste and adjust seasoning. If the sauce is too thin, simmer uncovered for 10 to 15 minutes to thicken.

Serve hot with:

• Creamy mashed potatoes
• Pap (for a proper local twist)
• Buttered rice
• Crusty bread to soak up that sauce