Oxtail wasn’t always considered a luxury cut. Traditionally, it was a thrifty choice, used in farmhouse kitchens and long-simmered Sunday pots because it needed time rather than finesse. But as cooks began to appreciate what slow cooking does to it, the cut earned a new reputation. The secret lies in the connective tissue. As the meat cooks low and slow, the collagen melts into the sauce, turning it glossy and rich without needing any thickening agents like flour. In this recipe, the depth of the meat is balanced with briny green olives and citrus. Recipe compliments of Roodeberg.

Prep time: 20 minutes | Cook time: 4 to 5 hours | Serves: 6

Ingredients

• 2.5 kg oxtail
• Olive oil
• 2 onions, diced
• 2 tablespoons soy sauce
• A few sprigs fresh rosemary
• 4 bay leaves
• 1 glass Roodeberg Reserve
• 1 cup beef stock
• Rind of 1 lemon
• 200 g pitted green olives
• 200 g button mushrooms

Method

1. Preheat the oven to 200°C.
2. Heat olive oil in a large ovenproof pot and fry the onions until soft. Remove and set aside.
3. In the same pot, brown the oxtail on all sides until deeply golden.
4. Return the onions to the pot and add the soy sauce, rosemary, bay leaves, wine, beef stock and lemon rind.
5. Cover and place in the oven. Bake for 3 to 4 hours, checking occasionally and adding extra liquid if necessary.
6. Add the olives and mushrooms and return to the oven for another hour, until the meat is tender and the sauce has reduced and thickened.
7. Remove the bay leaves and rosemary before serving.