Oxtail is definitely one of our all-time favourite dishes.

  • 2 hrs 35 mins
  • Serves 4-6
  • Intermediate


  • 1.5kg oxtail
  • 100ml cake flour
  • 30ml sunflower oil
  • 15ml olive or avocado oil
  • 3 cloves garlic, crushed
  • 1 onion, peeled and finely diced
  • 250ml red wine
  • 375ml beef stock
  • 2 bay leaves
  • 5ml thyme
  • 2 medium carrots, peeled and sliced
  • salt and freshly ground
  • black pepper


  1. Preheat oven to 160°C. Toss the oxtail in the flour, season and shake off excess flour. Heat the sunflower oil in a heavy-based casserole and brown the meat for 2-3 minutes per side, or until golden-brown all over. Set aside.
  2. Heat the olive oil in a heavy-based, ovenproof pot and fry the garlic and onion over a low heat for 5 minutes.
  3. Increase the heat and add the reserved oxtail with any meat juices and the wine. Allow to cook for 2 minutes before adding the stock, bay leaves and thyme.
  4. Cover and cook in the oven for 1 hour.
  5. Stir in the carrots, season again and return, covered, to the oven for a further hour, or until the oxtail is tender. Skim off any excess oil.
  6. Serve with mashed potatoes and seasonal vegetables.

Magazine issue date: July, 2019