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Stove-top Oxtail Stew Recipe

This rich oxtail stew simmers on the stovetop, not in the oven, so can be made over gas during loadshedding. Ideal for weekend meals when you have some downtime to spend in the kitchen.

Difficulty

Medium

Prep Time

30 minutes

Cooking Time

3 hrs

Serves

6-8

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Recipe Ingredients

2kg SPAR Select oxtail
80ml SPAR cake flour
Salt and pepper, to taste
45ml SPAR vegetable oil
1 large SPAR Freshline onion, peeled and chopped
3 SPAR Freshline garlic cloves, peeled and minced
20ml Worcestershire sauce
4 bay leaves
10ml ground cumin
15ml ground coriander
2 cinnamon sticks
Pinch of ground cinnamon
125ml red wine
1,5 litres SPAR beef stock
5 SPAR Freshline potatoes, peeled and cut into chunks or SPAR Freshline ready chopped sweet potato cubes
4 SPAR Freshline carrots, peeled and cut in chunks
Chopped SPAR Freshline parsley, to garnish

Recipe Method

In a large mixing bowl, add flour, salt and pepper and coat the meat with the flour. Remove the meat from the flour and set aside.
Heat the oil in a large pot over high heat and sear the meat on all sides until browned. Do this in batches. Transfer the browned oxtail to a plate and set aside.
Sauté the onion in the pot and cook until translucent and softened, about 10 minutes. Add the garlic, then stir in the browned oxtail meat and Worcestershire sauce.
Stir in bay leaves, spices, and cinnamon sticks. Pour in the wine and lower heat to medium.
Pour in the beef stock and stir to mix all ingredients together. Put the lid on the pot and simmer for about 2 hours and 30 minutes. Check the pot and add a little more stock as it cooks if needed.
Remove the lid and stir in the potatoes and carrots, then simmer for another 30 minutes.
Serve hot, topped with chopped parsley.