At Food Lover’s Market, our butchery team takes pride in selecting the finest cuts, and our oxtail is no exception – meaty, rich, and perfect for slow cooking. A true South African favourite. Say goodbye to tough meat, and hello to a deeply comforting meal. Whether you prefer a traditional potjie or a modern slow cooker, we’ll guide you through the process. From our butchery to your home, enjoy a truly delicious oxtail experience
1 Tbsp olive oil
1kg Food Lover’s Beef oxtail
1 onion, finely diced
2-3 garlic cloves, minced
2 sprigs rosemary
1 tin (400g) chopped and peeled tomato
2L water or beef stock
200g punnet Food Lover’s white button mushrooms
4-6 medium carrots, peeled and cut into chunks
50g brown onion soup powder
Salt and pepper, to taste.
Add the oil to a large cast iron pot over medium heat and brown off the oxtail pieces. Once golden brown, remove from the pot and set aside. Add the garlic cloves and rosemary sprigs.
Add the onion and allow to sauté for 3-4 minutes. Add the browned oxtail pieces back to the pot and add the tinned tomato and beef stock. Make sure that the meat is fully covered by the liquid – top up with more if necessary. Place the lid on the pot and allow to cook for 2 -2 ½ hours.
Then add in the mushrooms and carrots and allow to cook for another 2 hours on low heat until the oxtail has softened and the vegetables are cooked through. Top up with more stock or water if needed.
Mix the brown onion soup with 3 Tbsp of water before pouring into the stew. Allow the soup to thicken up the sauce. Season well with salt and pepper before serving.
Serve with some creamy mash, cooked pap or steamed rice and freshly chopped parsley.
