Evita's oxtail and onion stew

Recipe from: September 2012

Ingredients 9
Servings 6
Time 00:30


  • 1.5
  • Cake flour
  • Oil
  • 2
    large onions, chopped
  • 3
    sprigs fresh thyme
  • 1
    white wine
  • A good pinch of sugar
  • 1
    fresh cream
  • 2
    Dijon mustard


Lightly dust the oxtail with flour. Warm a little oil in a cast-iron pot and brown the oxtail on all sides.

Remove the meat and set aside.

Add the onions to the pot and sauté until translucent.

Add the oxtail, thyme, wine and sugar.

Cover and cook slowly over gentle heat for 2½ hours, checking regularly and adding more liquid if necessary.

When the meat falls off the bone, it is cooked.

Transfer the meat to a serving dish and pour off as much fat from the pot as you can.

Stir in the cream and mustard and turn up the heat.

Let it bubble for 5 minutes or so to reduce.

Pour the sauce over the oxtail and serve with putupap, rice or potatoes.

Pik likes to add leftover boerewors, cut into rounds.

Recipes from Evita’s Bossie Sikelela by Evita Bezuidenhout, published by Umuzi, an imprint of Random House Struik.


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