Serves 4-6



3-3.5 kg oxtail

3 eggs, whisked

oil to brown meat


2 cups plain flour

1 tablespoon curry powder

2 teaspoons coriander powder

½ tablespoon turmeric

1 teaspoon onion powder

1 teaspoon cayenne pepper

1 tablespoon smoked paprika

½ tablespoon salt

good crack of pepper


2 brown onions, sliced

1 bulb of garlic, peeled and crushed

2 carrots, peeled and diced into chunks

3 celery sticks, diced into chunks

2 cinnamon quills


1 cup red wine

4 cups (1 litre) veggie stock

800 g tin whole tomatoes

2 tablespoons Worcestershire sauce


steamed rice or sadza

sauteed kale



Place all the dry ingredients into a large bowl and give it a good mix.

Coat the oxtail in the egg wash (a few at a time), let them drip off and then roll them in the flour mixture and place them on a large plate. Repeat the process with the remaining oxtail.

Heat a large frying pan over high heat and add a splash of oil. Add the oxtail in batches and sear until well browned, and then place each batch into the slow cooker.

Caramelise the onion for 10 minutes, then add the red wine and fry it off for a few minutes. Add this to the slow cooker along with the rest of the vegetables, cinnamon quills, and wet ingredients. Give it all a good mix, pop on the lid and cook on high for 6 hours minimum or until it’s falling off the bone.

Serve with white steamed rice or sadza and sauteed kale.

TIP: Try and cook this the night before!



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