Entree: South Africa – Xhosa Cuisine – Umsila Wenkomo (Slow-braised Xhosa oxtail stew with vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Total 2 hrs 45 min

Ingredients

- 6 oxtail pieces, approx. 3 lb (1.36 kg)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) butter
- 2 large onions, sliced, approx. 10 oz (280 g)
- 4 garlic cloves, minced (about 12 g)
- 2 medium tomatoes, chopped, approx. 12 oz (340 g)
- 2 carrots, cut into chunks, about 8 oz (225 g)
- 2 potatoes, cut into large chunks, about 12 oz (340 g)
- 2 cups (480 ml) beef stock
- 1/2 cup (120 ml) red wine (or additional stock if preferred)
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) granulated sugar
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley or chopped spring onion for garnish

Instructions

1. Pat the oxtail pieces dry and season generously with salt and pepper.
2. Heat the vegetable oil and butter in a heavy-based pot over medium-high heat. Brown the oxtail on all sides in batches until deeply caramelized, about 6–8 minutes per batch; remove and set aside.
3. Reduce heat to medium, add the sliced onions and sauté until soft and lightly browned, about 8 minutes. Add the garlic and cook 1 minute until fragrant.
4. Stir in the tomato paste and chopped tomatoes and cook 2–3 minutes to concentrate flavors. Deglaze the pot with the red wine, scraping up browned bits.
5. Return the browned oxtail to the pot. Add the beef stock, apple cider vinegar, sugar, bay leaves, and dried thyme. Bring to a simmer, then reduce heat to low, cover partially, and braise gently for 2 to 2½ hours until the meat is very tender.
6. Add the carrots and potatoes about 45 minutes before the end of cooking so they become tender but hold shape. Adjust liquid if needed; top up with hot water or stock to maintain a gentle simmer.
7. When the oxtail is fork-tender and the sauce has thickened, remove bay leaves, taste and adjust seasoning with salt and pepper.
8. Serve hot, spooned over or alongside maize meal (pap) or crusty bread, and garnish with fresh parsley or spring onion.