South African Culinary Heritage Collection
SA Recipes
Ref: SAR-0069
Printed 03 November 2026
Beef
Dinner
Lunch
One-Pot
Stews
Oxtail Stew (Osstert Bredie)
Recipe by
Christo Lochenberg
Published 14 November 2025
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Ingredients
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- 1.5kg oxtail, cut into joints
- 30ml (2 tbsp) oil
- 2 large onions, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 3 cloves garlic, crushed
- 500ml (2 cups) beef stock
- 250ml (1 cup) red wine (optional, enhances flavour)
- 1 can (410g) chopped tomatoes
- 2 sprigs fresh thyme or rosemary
- 2 bay leaves
- 2-3 potatoes, peeled and quartered (optional, added later)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
About This Recipe
A rich, hearty, and incredibly flavourful stew made with slow-cooked oxtail, vegetables, and a deep, savoury sauce. Oxtail needs long, slow cooking to become fall-off-the-bone tender.
Preparation Instructions
- Season oxtail generously with salt and pepper.
- Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the oxtail pieces well on all sides. Remove and set aside.
- Add chopped onions, carrots, and celery to the pot. Sauté for 8-10 minutes until softened and slightly caramelised. Add crushed garlic and cook for 1 minute until fragrant.
- If using, pour in the red wine and bring to a simmer, scraping up any browned bits. Cook for 2-3 minutes.
- Return the browned oxtail to the pot. Add beef stock, chopped tomatoes, fresh thyme/rosemary, and bay leaves.
- Bring to a gentle simmer on the stovetop, then cover the pot tightly.
- Transfer the pot to a preheated oven at 160°C and braise for 3-4 hours, or until the oxtail is very tender and nearly falling off the bone.
- If adding potatoes, stir them in during the last hour of cooking.
- Adjust seasoning if needed. Serve hot, garnished with fresh parsley, with creamy mashed potatoes, rice, or pap.
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© 2026 SA Recipes · Recipe by Christo Lochenberg
Source: https://sarecipes.co.za/browse/recipe/oxtail-stew-osstert-bredie · Developed by Christo Lochenberg
