Spicy oxtail

by Gugu Mhlungu

DJ Somebody shows Ntwenhle Gcabashe how to prepare his flavourful oxtail.

Pictures Dylan Swart

Spicy Oxtail

Prep time: 30 minutes

Cooking time: 5 hours

Serves: 2–3

  • 2kg oxtail
  • 3 tablespoons (45ml) oil
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground mixed spices
  • 4 tablespoons tomato paste
  • Handful fresh coriander, chopped
  • Handful fresh rosemary
  • 1 tablespoon orange zest
  • 2 bay leaves
  • 1 cup (250ml) red wine
  • 4 cups (1ℓ) beef stock
  • 2 small naartjies, peeled and segmented
  • Salt and pepper
  • Creamy mashed potato, for serving
  • Fresh thyme, for serving

SEE ALSO: Beer pot roast brisket 

  1. Heat oil in a large saucepan. Brown meat for 8–10 minutes. Remove from pan.
  2. Fry onion, garlic and ginger.
  3. Add cinnamon, spices, tomato paste, herbs, meat, zest, bay leaves, wine, stock and naatjies. Cover with a lid, and slow cook on low heat for 5 hours, stirring occasionally.
  4. Remove meat from the liquid and turn up the heat to reduce the juices. Season to taste.
  5. Serve with mashed potato and thyme.

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