Nothing beats oxtail in the depths of winter

It's the howling wind that sets me to thinking about a luscious, thick oxtail.

Image courtesy of Wicked Cooking School and their recipe looks good too


It has taken me many years of searching to find an oxtail recipe that works for me, and although this one takes 10-12 hours of cooking, the preparation is quick and simple.Ideally you would want to put it on the night before it's due and then wake to that delicious aroma...

I found this recipe on the cookbook.co.za website, and I've provided the link for those who would like to see the original (mine has a few additions, I've marked them with an asterisk). The recipe feeds 4

Slow cooker oxtail stew

Ingredients
4 medium onions, chopped
1 large clove of garlic, roughly chopped*
1 large green chilli, chopped (seeded if you don't want too much heat)*
1 whole oxtail in chunks
2 bay leaves*
4 tablespoons olive oil
1 tsp each of salt, pepper and paprika
125ml Coca Cola
125ml red wine
2 cubes of beef stock
1 packet dry brown onion soup
1 litre water

In a large pot on medium to high heat add the oil and onions. Stir every so often until the onions begin to brown on the edges. Brown the oxtail, a few pieces at a time.Add the chopped garlic and chilli
Add in the salt, pepper and paprika and stir
Add the bay leaves and the wine and coca cola, stir and then leave it to simmer for 5 minutes

Transfer everything to the slow cooker, crumble the beef stock cubes on top and add the packet of brown onion soup (scattered around on top). Add the water (and stir, or things go lumpy) put on the lid and cook for 10-12 hours. On the highveld I've found 11 hours works fine.Serve with your choice of vegetables and mashed potatoes and enjoy...