OXTAIL SLOW COOK

Rich, deep, fall-apart comfort

Prep Time: 15 min
Cook Time: 3–4 hours
Serves: 4–6

Ingredients:

• 1kg oxtail 
• 1 onion (chopped) 
• 2 carrots (chopped) 
• 2 tbsp tomato paste 
• 2 cups beef stock 
• 1 tbsp flour 
• 2 cloves garlic 
• Salt & pepper 
• Optional: bay leaves, thyme 

Method:

1. Season oxtail and lightly dust with flour 
2. Heat oil in a heavy pot and brown oxtail thoroughly on all sides 
3. Remove and set aside 
4. In the same pot, sauté onion, carrot and garlic 
5. Add tomato paste and cook for 2–3 minutes 
6. Return oxtail to pot 
7. Add stock and herbs 
8. Bring to a simmer, cover, and cook on low heat for 3–4 hours 
9. Stir occasionally and top up liquid if needed 
10. Serve once meat is soft and falling off the bone 
    

Pro Tips:

• Proper browning builds depth — don’t rush this step 
• Low heat is critical — avoid boiling 
• Cook a day ahead for even better flavour 

Why this works:

A cornerstone of any slow cook meat delivery South Africa, this dish transforms a tough cut into something rich, tender and deeply satisfying.