Winter just shouts Oxtail stew and this Oxtail slow cooker recipe is fantastic, it takes the better part of a day to cook so put it on to cook on Saturday for your Sunday lunch and give it a gentle heat about 2 hours before serving. The meat is incredibly tender and the combination of the coke and red wine do wonders. I found this recipe in Zhoozsh, Jeremy Mansfields recipe book, what a great buy, every recipe has a South African flavour and they are all pretty much hassle free to make, my kind of book. (Good for about 6 people)
What you need
4 medium onions chopped
1 whole Oxtail in chunks
4 tablespoons Olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
125ml red wine
2 cubes beef stock
1 packet dry brown onion soup
1 liter water
In a large pot on a medium to high heat, add the oil and onions, cook stirring every now and then for about 5 minutes or until the onions begin to brown on the edges. Toss in the Oxtail, a few at a time and brown them all over. Repeat until all the Oxtail pieces are browned.
Add in the salt, pepper and paprika and any remaining oxtail, stir, now add the coke and wine and simmer for 5 minutes.
Now you are ready for the slow cooker. Toss all from the pot into the slow cooker, crumble up the beef stock, add the soup powder, and 1/2 water, put the lid on and cook on low for 10 to 12 hours. After about 4 or 5 hours check to see the liquid level and add water if necessary.
Could it be any simpler?
Once cooked, switch off your slow cooker until about 2 to 3 hours before your meal. Give the mixture a gentle stir and reheat on low with the lid off.
Thats it, the very best Oxtail stew I have ever eaten. Serve it with mashed potatoes or pap.
For an Oven version of Oxtail stew, try the Oxtail stew for Wintery days recipe.