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Oxtail Stew and Rice



For the oxtail stew:


1.5 kg oxtail

¼ cup flour

Oil, for browning

1 large onion, chopped 

4 tsp garlic, minced 

2 carrots, roughly chopped 

2 tomatoes, chopped 

1 bay leaf

4 sprigs thyme or ¼ tsp dried thyme

1 tbsp sugar

1 ½ cups of red wine

1 Knorrox stock cube less salt, oxtail flavour

1 cup boiling water

Salt and pepper – (Robertsons Spices)


For the rice:


1 ½ cups Spekko parboiled rice

3 cups water

1 tsp salt

To garnish:

Fresh parsley, chopped

Serves: 6-8




For the oxtail stew:


1. Toss oxtail in flour until lightly coated. 


2. Heat oil in a large saucepan and brown the meat thoroughly. Remove from the pan and set aside. 


3. In the same pan, fry the onion and garlic till soft. Add carrots, tomato, bay leaf and thyme. Add sugar and allow to simmer for 5 minutes before returning the oxtail to the saucepan.


4. Add the stock cube to the boiling water and stir until dissolved.


5. Pour in the wine and oxtail stock and allow to simmer for 3-4 hours or until the oxtail is cooked and tender.


6. Check on it every 30 minutes to ensure the stew does not dry out. Add more stock or water if necessary. 


7. Season with salt and pepper and remove from the heat.


For the rice:


1. Bring 3 cups of water to a boil in a small saucepan. Add salt and reduce to a simmer.


2. Add rice and cook for 20-25 minutes, with the lid on, stirring occasionally. 


3. Remove from the heat and drain any excess water. Top with a generous portion of oxtail stew, sprinkle with some chopped parsley, serve and enjoy!

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