Red Wine Oxtail with Cauli-Bean Mash and Roasted Garlic Veg

Enjoy a glass of red wine with this fall off the bone, slow-cooked red wine Oxtail paired with a low-carb Cauli & Cannellini Bean Mash along with some wholesome roasted garlic vegetables. The perfect stew to warm up this Winter.




  • Beef
  • Soups and Stews


  • South African

Cooking Methods

  • Cooking
  • Stewing



Prep Time

30 minutes

Cooking Time

2 hours


Red Wine and Rosemary Oxtail:

    1.5kg Food Lover’s Market Oxtail
    80ml (1/3 cup) seasoned flour, for dusting
    2 onions, chopped
    3 carrots, peeled and chopped
    4 garlic cloves, chopped
    2cm ginger, peeled and grated
    15ml (1 Tbsp) Robertson’s Smokehouse Spice Mix
    15ml (1 Tbsp) paprika
    500ml (2 cups) beef stock
    500ml (2 cups) good quality red wine
    45ml (3 Tbsp) fresh rosemary, chopped
    Salt and pepper, to taste

Cauli Bean Mash

    2 cauliflower heads, cut into florets
    15ml (1 Tbsp) butter
    Dash of olive oil
    2 garlic cloves, crushed
    1 can (400g) Cannellini beans, drained
    Salt and pepper, to taste

Roasted Garlic Vegetables

    4 carrots, peeled and halved lengthwise
    500g baby potatoes, washed
    4 garlic cloves, crushed
    2 broccoli heads, cut into florets
    Salt and pepper, to taste


Red Wine and Rosemary Oxtail:

    Preheat the oven to 200°C.
    Dust the oxtail in the seasoned flour and shake off the excess flour. Heat a heavy-bottomed ovenproof or cast-iron pot with a dash of frying oil on a high heat and brown the oxtail in batches on all sides and set aside until needed.
    If required add a bit more oil to sauté the vegetables and lower the temperature to medium heat. Add the onions, carrots, garlic, and ginger and fry for about 5 minutes or until browned and fragrant. Add the smokehouse spice mix and paprika, and fry for another 30 seconds.
    Add the browned oxtail back into the pot and add the stock, wine and rosemary. Season to taste.
    Place an ovenproof lid on or cover with foil and place the pot in the oven. If you do not have an ovenproof pot you can place the food in a large deep baking tray and cover with foil. Immediately lower the oven temperature to 160°C and allow the oxtail to cook for about 2 hours.

Cauli Bean Mash

    Place the cauliflower, butter, and a dash of olive oil in an oven tray. Add the garlic, season to taste and roast in the preheated oven at 180°C until cooked and slightly golden.
    Once cooked, place the roasted cauliflower and garlic into a blender. Add the cannellini beans and blend until you have a smooth texture or blend a bit less if you prefer a coarser texture.
    Season to taste.

Roasted Garlic Veg

    Place the carrots, baby potatoes and garlic into a baking tray and drizzle with a dash of olive oil. Season to taste and roast in a preheated oven 180°C for about 20 minutes. Add the broccoli florets and roast for another 15 minutes.

To Serve:

    Serve the oxtail on a generous bed of cauli bean mash and some roasted garlic vegetables for a feast table.