About this Recipe

This traditional slow-cooked oxtail is rich and warming; the perfect meal for a chilly winter evening. Enjoy with a glass of red wine.

Originally by Lynda Taylor


  • +-2Kg lean Oxtail
  • 2 cups Haricot or Sugar beans (soak beans in hot water for an hour to soften)
  • 2 tins chopped tomatoes
  • 3 Onions sliced
  • 6 Carrots medium sliced
  • 2 tsp garlic chopped
  • 1 glass red wine
  • 1 ½ packet brown onion soup
  • Bouquet garnet (bay leaf, parsley, oregano, thyme)
  • 2 Beef stock cubes

Step by Step Instructions

Switch on slow cooker add cup of hot water

In a large pot, brown oxtail well and place in slow cooker

Drain beans and pour over meat

Brown carrots, onions and place on top of beans

De glaze pot with the tomatoes, garlic, stock cubes and red wine bring to boil and pour over beans

Add bouquet garnet into slow cooker

Top up with boiling water until ingredients completely covered

Cook for +/- 6 hour until meat falls off the bone

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