Very hearty winters dish


  • 2 kg oxtail, cut in 1 to 2 inch chunks and trimmed of excess fat

  • 1 cup plain flour

  • 4 Tablespoons cooking oil

  • 2 medium-size brown onions, peeled and chopped

  • 1 litres water

  • 1 litre beef stock

  • 2 Tablespoons tomato paste

  • 1 x 400 gram can diced Tomato’s

  • 2 teaspoons salt

  • 2 teaspoons cracked pepper

  • 2 bay leaves

  • 1/2 teaspoon thyme

  • 2 sprigs parsley

  • 2 medium-size carrots, peeled and cut into large pieces

  • 4 cloves of garlic crushed

  • 1 stalk celery, diced

  • 1 cup red wine


  • 1.

    Place flour in bowl and coat meat well with flour

  • 2.

    In a large pot place oil and meat bones

  • 3.

    Cook for 10 minutes at a high temp and keep moving until brown

  • 4.

    Remove from pan

  • 5.

    Add onions and garlic to pan and cook quickly browning them

  • 6.

    Add meat back to pan and toss with onions and garlic

  • 7.

    When well browned add water and stock

  • 8.

    Add all other ingredients and bring to boil

  • 9.

    Reduce to a simmer and cook for 3 to 4 hours covered stirring occasionally

  • 10.

    Remove lid of pot towards the end to reduce

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1058kj
  • Fat Total 70g
  • Saturated Fat 25g
  • Protein 69g
  • Carbohydrate 29g
  • Sugar 6g
  • Sodium 1378mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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A very sweet meat and delicious meal. Serves well with Potato Mash and Green beans. Just add more liquid for soup

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