Are you craving a hearty, flavorful meal that practically melts in your mouth? Then look no further! This South African oxtail recipe, slow-cooked to tender perfection, is the ultimate comfort food. Imagine rich, succulent oxtail, infused with warming spices and falling off the bone – this easy recipe delivers on all fronts, making it a perfect addition to your repertoire of healthy meals and quick dinner ideas. It's a delicious dish that's surprisingly simple to make, proving that homemade cooking doesn't have to be complicated.
Ingredients:
- 2 lbs oxtail, cut into serving pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp dried thyme
- ¼ tsp cayenne pepper (optional, for extra heat)
- 1 cup dry red wine
- 4 cups beef broth
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked long grain rice or creamy mashed potatoes (for serving)
Instructions:
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Sear the Oxtail: Season the oxtail pieces generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the oxtail pieces in batches until nicely browned on all sides. This step adds incredible depth of flavor. Set aside.
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Sauté Aromatics: In the same skillet, sauté the onion, carrots, and celery until softened, about 5-7 minutes. Add the minced garlic and tomato paste and cook for another minute, stirring constantly.
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Bloom Spices: Stir in the cumin, coriander, turmeric, thyme, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, to release their fragrant oils. This is a crucial step for enhancing the delicious taste of your dish.
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Deglaze the Pan: Pour in the red wine, scraping the bottom of the pan to loosen any browned bits. Let it simmer for a couple of minutes, allowing the alcohol to cook off.
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Slow Cooker Magic: Transfer the seared oxtail, sautéed vegetables, and wine mixture to your slow cooker. Add the beef broth and bay leaves. Season with additional salt and pepper to taste.
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Slow Cook to Tenderness: Cover and cook on low for 8-10 hours, or on high for 4-5 hours, or until the oxtail is incredibly tender and easily falls off the bone.
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Serve & Enjoy: Remove the bay leaves before serving. Garnish with fresh parsley and serve hot over cooked long grain rice or creamy mashed potatoes.
Cooking Tips for Oxtail Success:
- Choosing your Oxtail: Look for oxtail pieces that are a rich red color and firm to the touch.
- Browning is Key: Don't skip the searing step! It adds a depth of flavor that you won't get otherwise.
- Adjust Spices to Taste: Feel free to adjust the amount of spices to your liking. If you prefer a milder flavor, reduce the cayenne pepper or omit it altogether.
- Liquid Levels: Check the liquid level in your slow cooker periodically, especially if you’re cooking on high. You may need to add a little extra broth if it becomes too low.
Variations:
- Add Vegetables: Feel free to add other root vegetables like parsnips or sweet potatoes for extra flavor and nutrients.
- Different Herbs: Experiment with other herbs like rosemary or oregano.
- Spicy Kick: Add a chopped chili pepper for extra heat.
Nutritional Information (per serving, approximate):
This will vary depending on serving size and specific ingredients used. For a more accurate calculation, use a nutrition calculator website and input the specific ingredients and quantities you used. However, oxtail is a good source of protein and contains various minerals.
This South African oxtail recipe is a true testament to the magic of slow cooking. The result is a deeply flavorful, incredibly tender, and ultimately satisfying meal perfect for a cozy night in or a special occasion. It's a fantastic example of delicious dishes achievable even with easy recipes, proving that homemade cooking can be both rewarding and relatively simple. Enjoy!