Oxtail & Beer Recipe
Prep Time: 15 minutes | Cook Time: 4 hours | Serves: 8
There’s nothing quite like a rich, slow-cooked oxtail stew, and this version, made with your favourite beer, brings all the flavour and comfort you could ask for. Perfect for chilly days and lazy weekends, it’s a taste of home in every bite.
INGREDIENTS:
1.8kg Beef Oxtail
3 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
3 tablespoons olive oil
1 white onion chopped
4 garlic cloves minced
6 sprigs fresh herbs (thyme, oregano, parsley)
2 cups of beer
2 cups beef broth
1 teaspoon tomato paste
1 tin of All Gold Tomato & Onion Mix
1 tablespoon red wine vinegar
226g baby potatoes
1 cup baby carrots
SLOW COOKER METHOD:
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Season the beef oxtail generously with salt, pepper, and cumin.
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(Optional) Brown the oxtail in olive oil in a large skillet for extra depth of flavour.
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Add all ingredients to the slow cooker, skipping the oil if you didn’t brown the meat.
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Secure the lid and cook on low for 8 hours or high for 4 hours, until the meat is tender and falling off the bone.
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Once cooked, remove the lid and serve hot with soft mash, rice, or samp.
✨Tip: Use your favourite South African beer for a rich, malty base. Castle Lager or Windhoek Draught are perfect choices!