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Sliced Beef

culinary escapades



From the kitchen of The Black Chef



1kg fresh oxtail

4 slices of back bacon, diced

½ cup flour (you can season this with salt, pepper and steak spice

1-liter beef stock

100g tomato paste or tomato paste

410g/1 can chopped tomato

4 bay leaf

1 bouquet garni (I made mine fresh with thyme, parsley & thyme)

2 large potatoes, cut into eighths

2 large onions (1 fine diced and the other coarsely chopped)

2 large carrots, chopped

½ cup frozen garden peas

200ml red wine

2 tablespoons butter

2 tablespoons olive oil

2 tablespoons crushed garlic

  1. Dry oxtail with a paper towel.
    Place seasoned flour in a Ziplock bag, then add the Oxtail and shake to coat with flour.

  2. Heat the butter and olive oil in a heavy base pot (I used an enameled cast iron Dutch oven) and sauté bacon pieces, diced onions & garlic.

  3. Remove bacon, onions and garlic then add the oxtail to the pot and brown in the bacon fat. Return the bacon mixture and continue frying




4. Pour you red wine and cook it through adding the bouquet garni, bay leaves, tomato paste, chopped tomatoes and beef stock.


5. Bring slowly to the boil on high heat for about 15 minutes. Reduce heat to medium and cover tightly with a lid and allow to cook undisturbed for 2-3 hours.


6. 30 minutes before serving, add the carrots, big chopped onions and potatoes - continue cooking slowly, without stirring. With 5 minutes remaining add the garden peas so they can have a bright fresh green color.


7. Serve with steamed rice or bread, sadza/pap/nshima or just some chunky torn pieces of french baguettes ( you will need the bread either way for mopping through your plate 😊)

NB. If you want a thicker sauce, stir in some cornstarch mixed with cold water same time you add the peas!

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