RED MEATS
HEARTY SLOW- COOKED OXTAIL STEW
By Jandré Coetzee-Blom @ deliciously _ lia
Serves: 4-6
INGREDIENTS
• 1.3kg beef oxtail
• flour,( enough to coat the oxtail)
• Willow Creek Jalapeño Extra Virgin Olive Oil( or regular olive oil)
• 1 tablespoon crushed garlic
• ●2 red onions, diced
• 250g portabellini mushrooms, halved
• ●2x410g cans diced & peeled tomatoes
• ● ●500ml beef stock
• 2 tablespoons dried mixed herbs
• salt & pepper, to taste
• 10 baby potatoes, halved
• 120g baby carrots
• ●fresh parsley, to serve
METHOD
1. Preheat the oven to 160 ° C. 2. Lightly dust oxtail pieces with flour. In a large ovenproof casserole, heat a generous drizzle of extra-virgin olive oil over high heat. Sear the oxtail until golden brown, then remove and set aside.
3. Using the same casserole, sauté the garlic for about a minute, then add the onions. Cook until soft and fragrant. Stir in the mushrooms and cook for another 2 – 4 minutes.
4. Add the tomatoes and beef stock, then allow to simmer for a few minutes. Season with mixed herbs, salt, and black pepper.
5. Return the oxtail to the casserole, cover with a lid, and place in the oven. Stir every 10-15 minutes to ensure the sauce develops a rich, deep flavour. 6. Once the sauce thickens, add the baby potatoes and carrots. If needed, add a splash of water to keep it moist. Return to the oven and cook until the oxtail is tender, the sauce is thickened, and the vegetables are cooked through.
7. Serve with a generous sprinkle of fresh parsley and enjoy alongside warm bread, creamy mashed potatoes, or rice.
76 | Winter 2026 • essentialflavours. co. za